Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil.
'pine nut' on Serious Eats
Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff.
Sweet, grill-roasted butternut squash is finished with creamy ricotta, fresh sage, and toasted pine nuts.
I know people who think Meyer lemons are a sham, and asked to identify a tangerine they'd guess "tiny orange." But there is—I promise!—a distinct flavor to blood oranges which make them worth using for this dish. The sweet and tangy blood orange glaze coats a moist pine nut pound cake.
A moist vanilla pound cake is liberally studded with toasted pine nuts and finished with a sweet and tangy blood orange glaze.
From its flaky top studded with pine nuts, to the currants and grappa that flavor the chocolate interior, this torte hits all the right notes for Christmas.
This torte's delicate, crackly top belies a soft, chocolate core. Grappa gives a boozy flourish, and currants and pine nuts provide a pleasant textural contrast.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
This tasty, boundary-transcending dish can be spooned over fluffy rice or mixed into a bowl of toothsome pasta.
This tasty, boundary-transcending dish of bok choy sauteed with garlic, sherry-soaked raising, pine nuts, and caramelized onions can be spooned over fluffy rice or mixed into a bowl of toothsome pasta.
When you think of regional New Mexico cuisine, you probably think first of fiery foods spiced with red or green chile. But the state has its share of delicious sweets, too, and a flavor that is particularly popular is piñon. Here's a collection of six wonderful piñon indulgences from the City Different.
Bright lemon and rich pine nuts balance each other in this easy biscotti. Emphasis on easy: you don't even need an electric mixer, it can all be done by hand.
Marzipan made from pine nuts make this tart from The Dahlia Bakery Cookbook: Sweetness in Seattle unique. The rich, nutty filling is enveloped in a double layer of buttery tart dough, making it a delicious breakfast sweet or an elegant end to a meal.