367 pipe recipes

Cheesy vegetarian tamale filling loaded with sharp cheddar, pine nuts, black olives, corn, green chilis, and plenty of garlic and cumin. Makes 7 cups for a big batch.

There are so many kinds of pesto, basil, sun-dried tomatoes, cilantro... how about some freshly home-made asparagus pesto, the refreshing and tasty flavor is a perfect sauce to toss with some pasta.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

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Bombay nut and raisin mix tossed in garlic butter with curry, chili, and Worcestershire. A skillet-toasted snack of almonds, pine nuts, cashews, and pretzels finished with a sweet kick of raisins.

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

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.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Bombay nut and raisin mix with almonds, pine nuts, and cashews toasted in curry butter with garlic, Worcestershire, and broken pretzels. A sweet-savory-spicy snack mix.

Ancient Roman casserole from Apicius layered with homemade crepes, sauced meat or fish in white and sweet wine, pine nuts, and cracked pepper. A taste of history you can actually cook.