Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
'pine nuts' on Serious Eats
Bright lemon and rich pine nuts combine in this easy biscotti.
This nutty, honey-sweetened pie is the perfect treat to take to the first backyard garden party of the season.
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.
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.
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.
Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy pepperoncini, shallots, and pinenuts finish the salad.
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.
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.
Chewy amaretti cookies are covered in pine nuts and baked until golden.
[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....
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.
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.
Piney rosemary and toasted pine nuts give these shortbread cookies a uniquely Italian feel.
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.
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
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.
This cake stands out for its almond flavor and incredibly moist crumb.
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.