367 pipe recipes

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Lightning-fast bay scallop saute with tri-color bell peppers, garlic, white wine, fresh basil, and toasted pine nuts over pasta. A low-calorie seafood dinner that's on the table in 20 minutes.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Pilav kuzulu: Turkish lamb and rice pilaf with tomatoes, pine nuts, raisins, and cinnamon. A one-pot Ottoman-inspired dinner finished in the oven for fluffy grains and tender lamb.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Invite memories of Italy into your home with this exquisite dish!

Ricotta and pignoli sauce tosses fresh ricotta, toasted pine nuts, mint and basil with rotelle pasta in a quick tomato saute. A creamy Sicilian-inspired meatless pasta dinner.

This is commonly known in some regions as Frog's Eye Salad)

White chocolate mousse cake layered between sheets of genoise with candied citrus peel, pine nuts and shaved white chocolate curls. An elegant layered dessert with bright grapefruit, orange and lemon zest running through every bite.