544 pone recipes

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Grouper saor pairs grilled fish fillets with sweet-sour Venetian onions braised in red wine and balsamic vinegar with golden raisins. Topped with toasted pine nuts and fresh chives.

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Tuna pizza with homemade dough, fresh tomato sauce, pine nuts, and basil. An Italian-style pizza from scratch with a slow-rise crust and Mediterranean toppings.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.