Pine Nut

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

Pine Mouth makes your entire tongue taste like pennies. For weeks.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

These flavorful marinated onions also make a great condiment for grilled steak.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together. The benefit of this method is that you use less oil than you would normally use when you "hot fry" and there is very little splatter because the food and oil are always at the same temperature. And, like "hot frying," you still get a golden crispy exterior and soft, creamy interior but with no mess.

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.

Does Tosca’s roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.