112 pipe recipes

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Roast goose with a festive wild rice stuffing of mandarin oranges, chestnuts, and pine nuts. The skin is pricked to render the goose's rich fat and crisp golden, making a classic Christmas centerpiece.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

An authentic Italian pesto recipe that uses pine nuts, walnuts and extra-virgin olive oil.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Double cheese wheel appetizer made from a hollowed-out Chihuahua cheese round filled with a cream cheese, artichoke heart, pine nut, and basil spread. A stunning party centerpiece served in wedges with crackers.

Whole red snapper baked in foil with rosemary, raisins, pine nuts, and a sweet red wine vinegar glaze. A Sicilian-inspired fish dinner with an agrodolce twist.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Italian sausage and ricotta filling with spinach, pine nuts, and garlic for yeast pastry pockets. Savory hand pies baked golden with an egg wash crust.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.