1,383 pine nut recipes

Creamy chicken rice soup but without any cream to keep it light and delicious.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

This hearty dish made with a variety of vegetables is sure to satisfy everyone's hunger.

Frozen pineapple salad with a cooked custard base folded into whipped cream, pineapple, oranges, marshmallows, cherries, and chopped nuts. A vintage Southern potluck classic.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Instead of potato fries, try these oven baked sweet potato fries. They are sweet and creamy in the inside, golden and crispy on the outside. Dip them into this creamy and tangy chipotle yogurt dip, delicious.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

The Australian hamburger with the lot: a beef patty stacked with a fried egg, bacon, cheese, grilled pineapple, and the all-important slice of pickled beetroot, plus caramelized onions and barbecue sauce on a toasted bun.

Sprouted some bean sprouts last week, meanwhile I had some colorful bell peppers needed to be used up, then this was the quick-easy stir-fry I put together.

Avocado tomato and mushroom salad fans buttery avocado and ripe Roma slices on a plate, then crowns them with warm shiitake sautéed in garlic, shallot, and red wine vinegar. Hot-cold contrast salad ready in 20 minutes.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Popcorn fruit cookies made with ground popped corn, cornmeal, dried fruit, and nutmeg. A crunchy, unusual rolled cookie with a satisfying corn-forward crumble.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Impossible turkey and stuffing pie: leftover turkey baked into a self-crusting Bisquick pie with celery, onion, and classic poultry seasonings. The Thanksgiving leftover savior in 45 minutes.