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.
'pine nut' on Serious Eats
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.