1,409 pine nut recipes

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

No special occasion needed for this decadent dessert...it's so easy.

Easy cherry pie with fluffy biscuit base, sweet cherry filling, and cinnamon streusel topping. No rolling dough required for this vintage shortcut dessert.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.

Impossible peaches and cream pie that builds its own crust as it bakes. Cinnamon-spiced peaches on the bottom, creamy vanilla custard in the middle, buttery almond streusel on top.

A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.

Peach crumble pie stars fresh blanched peaches tossed with lemon zest and nutmeg in a single-crust pie shell, topped with a buttery brown sugar crumble that bakes into golden chunks.

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

Delicious and juicy rhubarb pie to serve with family and friends, a great summer dessert that everyone loves.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.