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Broiled Red Snapper with Za'atar Salsa Verde

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Author: Alon Shaya

Tagliatelle with Fresh Corn Pesto

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...

Author: Ian Knauer

Chickpea Crêpe "Tacos" with Eggplant and Lamb

Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."

Author: Anna Stockwell

Fettuccine With Brussels Sprouts and Pine Nuts

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...

Author: Maggie Ruggiero

Quinoa Salad with Kale, Pine Nuts, and Parmesan

An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...

Author: Jessica Harlan

Saffron Cardamom Rice

A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.

Caramel Nut Tart

Author: Sarah Patterson Scott

Mixed Greens with Pine Nuts and Parmesan

Author: Cara Brunetti Hillyard

Orzo Pilaf with Mushrooms

Author: Carol Rock