Recipes with pine nuts

Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Oil-free basil pesto with pine nuts, Parmesan, garlic, and lemon juice instead of olive oil. A lighter, brighter pesto ready in 5 minutes.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.