'pinenuts' on Serious Eats

Carolina Gold Rice Salad from 'Around the Southern Table'

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'

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

Dinner Tonight: Absurdly Addictive Asparagus (via Food52)

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

Vegan: Beet and Citrus Salad with Pinenut Vinaigrette

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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