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

[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

[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More

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

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

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

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

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

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