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Entries tagged with 'pinenuts'

Creamy Polenta with Chicken, Caramelized Shallots, Arugula

Serious Eats Yvonne Ruperti 1 comment

Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula. More

Lemon Pine Nut Biscotti

Serious Eats Carrie Vasios Mullins 12 comments

Bright lemon and rich pine nuts combine in this easy biscotti. More

Pie of the Week: Pine Nut Honey Anise Pie

Sweets Sarah Baird Post a comment

This nutty, honey-sweetened pie is the perfect treat to take to the first backyard garden party of the season. More

Pine Nut Honey Anise Pie

Serious Eats Sarah Baird 3 comments

This nutty, honey-sweetened pie is the perfect treat to take to the first backyard garden party of the season. More

Pine Nut Blondies from 'Around the Southern Table'

Kate Williams Post a comment

Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up. More

Pine Nut Blondies from 'Around the Southern Table'

Serious Eats Kate Williams 1 comment

Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up. More

Carolina Gold Rice Salad from 'Around the Southern Table'

Kate Williams Post a comment

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Carolina Gold Rice Salad from 'Around the Southern Table'

Serious Eats Kate Williams Post a comment

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Serious Salads: Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Serious Salads Jennifer Segal 1 comment

Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time. More

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Serious Eats Jennifer Segal 7 comments

Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time. More

The Food Lab's Thanksgiving: Green Bean Salad with Pickled Peppers and Anchovy Dressing

The Food Lab J. Kenji López-Alt 2 comments

I love a good onion-topped, mushroom-y green bean casserole just as much as the next guy—even more than the next guy if it's 100% homemade from scratch—but most green beans in my home end up in the salad bowl, not the casserole dish. This is why. More

Green Bean Salad with Pickled Peppers and Anchovy Dressing

Serious Eats J. Kenji López-Alt Post a comment

Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy pepperoncini, shallots, and pinenuts finish the salad. More

Roasted Pine Nut Marzipan Tart

Serious Eats Emma Kobolakis Post a comment

And now for something completely delicious: sweet, nutty marzipan made from pine nuts, sandwiched between two layers of tart dough. Great for breakfast on a cold morning. More

Cookie Monster: Rosemary Pine Nut Sablés

Sweets Carrie Vasios Mullins 3 comments

A classic French cookie gets a nod to Italy with these rosemary and pine nut infused butter cookies. More

Rosemary Pine Nut Sables

Serious Eats Carrie Vasios Mullins Post a comment

These butter sables are accented with rosemary and pine nuts. They're an interesting mix between sweet and savory, and just perfect with a cup of tea. More

Dinner Tonight: Absurdly Addictive Asparagus (via Food52)

J. Kenji López-Alt 2 comments

It's spring in New York, and we're all about asparagus. Fat, thick and sweet or slender and tender, there's no better time of year to get it than right now. In this simple, one-skillet warm salad, pancetta is cooked until crisp, then the asparagus is sautéed in the rendered fat along with leeks (luckily, spring is when leeks are at their sweetest and tenderest as well), citrus zest, toasted pine nuts, and parsley. It's a dish that comes together in just a few minutes, yet is packed with flavor—one of the greatest things about the season. More

Cookie Monster: Pignoli Cookies

Sweets Carrie Vasios Mullins 4 comments

No matter how many desserts we make ourselves or how long we've toiled, a box of cookies from Rocco's, the local Italian bakery, is always on the Vasios holiday table. No wonder: the baked cookies are both nutty and sweet, and the chewy texture gives them a certain lightness and finesse. More

Pignoli Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Chewy amaretti cookies are covered in pine nuts and baked until golden. More

Steamed Salmon with Chard, Pine Nuts, and Raisins

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Vegan: Beet and Citrus Salad with Pinenut Vinaigrette

The Vegan Experience J. Kenji López-Alt 2 comments

Beets get their fair share of criticism from children and adults alike, and it's easy to see why if you, like me, were exposed to the canned variety as a kid. Those things are not easy to like. A freshly roasted beet, on the other hand, is something quite different. Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, they're one of my favorite vegetables to work with. I make some variation of this salad a few times a year and it's one of my wife's favorites. Just like her, it's pretty, colorful, and best served at room temperature. More

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