145 pone recipes

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.

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.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

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.

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.

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.

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

Sicilian tomato pesto with toasted pine nuts, fresh basil, Parmesan, and red pepper flakes folded with chopped tomatoes and tossed through linguine. Bright, rustic, and ready in 30 minutes.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

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.

Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.

Moroccan chicken with pistachios, dried apricots, pine nuts, and cinnamon over rice, finished with rosewater and edible flower petals. An aromatic, jewel-toned one-dish dinner.