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03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
12/17/2009
Mushroom and Thyme Farro Salad
Farro, a whole grain that's prevalent in Italy, is a nutritious alternative to pasta and lends itself well to bold ingredients and robust flavors, as in this salad with caramelized mushrooms, thyme, and crumbled feta cheese. Continue...
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Source: Closet Cooking
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
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Source: shem tov v' ta'am tov
08/24/2009
Sauteed Zucchini with Toasted Almonds and Pecorino
The key to the justifiably famous quick zucchini sauté at New York City’s Red Cat restaurant is to barely cook the zucchini. Continue...
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Source: Kitchenography
08/11/2009
Garlic Scape Pesto
We love the simplicity of Dorie Greenspan’s pesto, allowing the unique kick of garlic scapes to shine. Continue...
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Source: In the Kitchen and On the Road with Dorie
05/03/2008
Zucchini Carpaccio with Feta and Pine Nuts
From Chow
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Source: Chow