Author: Sarah Patterson Scott
Author: Anissa Helou
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...
Author: Janice Tiefenbach
Author: Bon Appétit Test Kitchen
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first...
Author: Ignacio Mattos
Author: Marcia Munson
Author: Lana Sills
Author: Joanne Weir
Author: Stephanie Izard
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess....
Author: Kendra Vaculin
Author: Joanne Weir
Author: Glenn Weber
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched...
Author: Ithai Schori
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Paula Shoyer
Author: James Beard
Author: Chef Neil Perry
Author: Karen DeMasco
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Author: Miche Bacher
Author: Itamar Srulovich