Pine Nuts

Serves 4 You need a pan large enough to toss the cauliflower and spaghetti together. Salt and black pepper, to taste 1 head cauliflower, broken into florets ¼ cup olive oil 4 cloves garlic, thinly sliced 1 teaspoon fennel seeds ½ teaspoon crushed red pepper Grated rind and juice of 1 navel orange ...

Serves 4 You need a pan large enough to toss the cauliflower and spaghetti together. Salt and black pepper, to taste 1 head cauliflower, broken into florets ¼ cup olive oil 4 cloves garlic, thinly sliced 1 teaspoon fennel seeds ½ teaspoon crushed red pepper Grated rind and juice of 1 navel orange ...

Makes 24 1 1/2 cups pine nuts 1 cup (2 sticks) butter 3/4 cup dark brown sugar 3/4 cup confectioners' sugar 2 teaspoons vanilla extract 2 cups flour 1/2 teaspoon salt Extra flour (for...

 LEMON CHEESE BALL Makes 1 4-inch ball 6 ounces cream cheese 8 ounces goat cheese 1½ teaspoons grated zest and 1½ tablespoons juice from 1 lemon 1½ teaspoons minced fresh thyme Salt and pepper 1 shallot, finely chopped (about ¼ cup) 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives ½ cup pine nuts, toasted With ingredients at room temperature, process the cheeses, lemon zest and juice, thyme, 1 teaspoon salt, and pepper to taste until smooth in a food processor.

Makes about 3 dozen. 2 cups flour 1/8 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 2 egg yolks 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract 2/3 cup pine nuts, lightly toasted and cooled Generous 1/2 cup slivered blanched almonds, lightly...

Serves 8 The custard here makes a very thin layer, which is studded with pine nuts and squares of dark chocolate. One day recently I was just about to make this tart and remembered that one of my guests is allergic to chocolate. I quickly pulled some candied orange rind from the pantry shelf and snipped half a dozen pieces into the tart instead of the chocolate (I doubled the pine nuts). It was a huge success. Because the tart is so thin, you don't think it's going to pack the flavor it does.

Roasted broccoli with pine nuts and raisins Serves 8 3 large broccoli crowns or 2 heads broccoli, stems removed 2 tablespoons vegetable oil Salt and pepper, to taste 2 tablespoons olive oil 1/4 cup pine nuts 1/2 cup golden raisins ...

Serves 4 The sweetness of the apples blends perfectly with slightly bitter Brussels sprouts to create this satisfying side dish. 1 pound Brussels sprouts 2 tablespoons olive oil 3 tablespoons balsamic vinegar 3 tablespoons honey Salt and pepper, to taste 3 ...

Serves 4 Although Susie Middleton suggests Bright Lights Swiss chard, the colorful hybrid that’s become so popular in recent years, you can make this with ordinary green chard. 2 teaspoons balsamic vinegar 2 teaspoons soy sauce 1 teaspoon dark brown sugar 1 large bunch Swiss chard, stemmed (save the stems) 2 tablespoons peanut oil 1/4 cup pine nuts Salt and pepper,...

Serves 6 Salt and pepper, to taste 2 pounds broccoflower or cauliflower, cut into florettes 1/2 cup olive oil 2 large onions, chopped 5 anchovy fillets 1/2 cup currants 1/2 cup pine nuts 1 ...

Serves 4 Don't be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted pine nuts just before serving to preserve their toasty crunch. Next, pan-roast cauliflower, which turns nutty and sweet, and sprinkle it with parsley. That makes a bed for crisp, semolina-crusted haddock. Because haddock fillets tend to be long and thin, you will need two skillets (or cook the fish in two batches)

(For chicken under a brick, mushroom-barley pilaf) 1 whole chicken (4 1/2 pounds) 3 slices thick-cut bacon 2 pounds kale 10 ounces button, shiitake, or baby portobello mushrooms 1 bunch scallions 3 carrots 1 large clove garlic Salt and pepper 1/4 cup olive oil 2 cups pearl barley 6 1/2 cups chicken or vegetable stock 1/3 cup pine nuts

A whole chicken is more economical than parts, but it does take longer to cook. Shave off some roasting time by butterflying the bird and cooking it under bricks. The real bonus here is very crisp skin. In Italy the dish is pollo al mattone; British cooks also flatten chickens in a technique they call spatchcock (though they don't cook it under a weight). You don't need a brick, by the way, a heavy pan will do. Removing the backbone before flattening isn't very difficult (ask a butcher to do this or tackle it with poultry shears)

Serves 4 with leftovers 1  whole chicken (4 1/2 pounds)   Salt and pepper, to taste  2  tablespoons olive oil  3  slices thick-cut bacon, cut into 1/4-inch pieces  1/3  cup pine nuts  1  large clove garlic, finely chopped  1/2  cup chicken or vegetable stock  2  pounds kale, ribs and stems removed, leaves cut into 2-inch pieces  1. Set the oven at 400 degrees. Have on hand a brick wrapped in foil or a heavy cast iron frying pan, a rimmed baking sheet, and a plate lined with a paper...

Serves 6 Similar to retro spinach dips, this version is made with chopped frozen spinach, Greek yogurt, and crumbled feta. 2 tablespoons olive oil 1 medium onion, chopped 1 package (10 ounces) frozen chopped spinach, thawed 1 cup (8 ounces) plain non-fat Greek yogurt 4 ounces feta cheese, crumbled 1 tablespoon lemon juice, or more to taste 1/4 cup chopped fresh parsley Salt and pepper, to taste 1/4 cup pine nuts or sliced almonds (for garnish)

1 stick butter ½ cup grated Parmesan ½ cup ricotta 3 tablespoons heavy cream 4 eggs 2 pounds Brussels sprouts 1 pound mixed mushrooms (button, shiitake, baby portobello) 5 cloves garlic 1 onion Handful fresh chives Handful fresh thyme sprigs Salt and pepper ½ cup canola oil 2 tablespoons olive oil ½ cup balsamic vinegar 3 cups Arborio rice 1 bay leaf 1 cup white wine ½ cup pine nuts 1 ½ cups panko bread crumbs

Serves 4 1/2 cup pine nuts 2 cups tightly packed fresh basil leaves 2 cloves garlic 1/4 teaspoon salt, or to taste 1/2 cup olive oil 1/4 cup freshly grated Parmesan cheese 1/4 cup freshly grated pecorino cheese ...

Serves 4 Don't be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted pine nuts just before serving to preserve their toasty crunch. Next, pan-roast cauliflower, which turns nutty and sweet, and sprinkle it with parsley. That makes a bed for crisp, semolina-crusted haddock. Because haddock fillets tend to be long and thin, you will need two skillets (or cook the fish in two batches)

Serves 6 with leftovers VEGETABLES 2   pounds Brussels sprouts, trimmed and halved   1   pound mixed mushrooms (button, shiitake, baby portobello), trimmed and caps thickly sliced   3   cloves garlic   2   tablespoons canola oil   ½   cup balsamic vinegar   ½   cup water   2   tablespoons butter   2   tablespoons chopped fresh chives     Salt and pepper, to taste   1. Set the oven at 425 degrees.