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It’s important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors Onion, lemon and pine nuts pull it all together The cauliflower may be served hot or at room temperature.
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This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.
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Beef tenderloin is stuffed with a delicious mixture of dun-dried tomatoes, pine nuts, shallots, and bread crumbs. This is great for a dinner party or special occasion, as it will provide a great center piece which will be easy to carve at the table and serve.
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This snack unites salty and sweet in every heaping handful.
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A really tasty cookie with rich macadamia nuts and chewy coconut. If you don't like macadamias, you can substitute with pecans or almonds.
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Pistachios, basil and smoked salmon. Three flavor delights in this wonderfully appealing pasta salad. Lemon juice and a splash of olive oil finish it off.
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Get Beer-Brined Barbecue Chicken Recipe from Food Network
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These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd "yolk." These cakes can be made in advance and stored in the freezer.
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Get Grape-Almond Cobbler Recipe from Food Network
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A recipe for spinach with raisins and pine nuts
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.