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07/18/2008
Foriana Sauce
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
10/30/2007
Boiled Walnut Strudels
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
11/30/2007
Scallops with Pesto
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
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
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
06/19/2009
Porcini Walnut Risotto
Prepare this dish in a pressure cooker for super-fast, delicious results without the stirring.
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Source: Chocolate and Zucchini
09/14/2008
Pasta with Hashed Brussels Sprouts and Pine Nuts
Crunchy sprouts and toasted nuts brighten your everyday pasta.
Does Not Apply
Source: Orangette
02/07/2008
Three Cheese Hazelnut Pasta
This American riff on fettuccine alfredo uses Tillamook cheddar cheese.
Does Not Apply
Source: Northwest Noshing