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Entries tagged with 'pine nuts'

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

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'

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'

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

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

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

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

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

Beet and Citrus Salad with Pine Nut Vinaigrette

Serious Eats J. Kenji López-Alt 3 comments

Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, fresh beets are one of my favorite vegetables to work with. More

Pine Nut-Orange Caramel Sauce

Serious Eats Lucy Baker Post a comment

Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream. It will keep for at least a week in the fridge. Reheat it over low heat before serving. More

Fine Cooking's Rosemary and Pine Nut Cookies

Serious Eats Caroline Russock Post a comment

Piney rosemary and toasted pine nuts give these shortbread cookies a uniquely Italian feel. More

Dinner Tonight: Thyme-Rubbed Pork Chops with Pesto

Serious Eats Blake Royer Post a comment

A thick-cut pork chop (especially one with plenty of marbling) is a wonder by itself, but it's even better after a quick bath in Jamie Oliver's garlic, thyme, and lemon zest marinade, which gives it an herby-citrus quality and complements the caramelized exterior of the pork. More

Fruit-Studded Polenta Shortcake

Serious Eats María del Mar Sacasa Post a comment

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

Cook the Book: Catalan-Style Turkey

Serious Eats Caroline Russock 8 comments

Just like chicken thighs, turkey legs are an economical cut that's often overlooked. By braising instead of roasting, these legs emerge juicy and nearly falling off the bone with sweetness and warmth from the sherry, raisins and prunes. Served up with something starchy like a Saffron Risotto with Mushrooms (recipe to come later this week) and you've got a lovely fall family meal. More

Almond Cake with Pignolis

Serious Eats Carrie Vasios Mullins 1 comment

This cake stands out for its almond flavor and incredibly moist crumb. More

Dinner Tonight: Tomato Sauce with Pine Nuts, Capers, Olives, and Raisins

Serious Eats Blake Royer Post a comment

One of my favorite ways to rethink tomato sauce is the classic alla puttanesca rendition, where the tomatoes are fortified with capers, olives, and pungent anchovies. This recipe from Naples, from Nancy Harmon Jenkins' exhaustive tome of Southern Italian cooking Cucina del Sole, is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pine nuts. It can be tossed with pasta or served with a piece of fish. More

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