|
Asparagus, Fennel, and Beets with Verjus
|
Plenty |
|
Baked "Beans"
|
Against All Grain: Celebrations |
|
Basil Pesto
|
Wicked Good Burgers |
|
Bittersweet Salad
|
Plenty |
|
Braised Blaukraut
|
Fermented Vegetables |
|
Braised Hearty Greens with Pancetta and Pine Nuts
|
The Complete Cooking for Two Cookbook |
|
Braised Lamb Shanks
|
Eat Real Food or Else... |
|
Braised Pine Nuts with Winter Squash
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Braised Pork Rolls and Sausage in Meat Sauce with Rigatoni (Braciole di Maiale al Ragu e Rigatoni)
|
The Professional Chef (8th Edition) |
|
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
|
The How Can it Be Gluten Free Cookbook |
|
Brussels Sprout Salad
|
Paleo Perfected |
|
Capela (Macanese Meat Loaf)
|
The Adventures of Fat Rice |
|
Cauliflower Rice Pilaf
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Chard Cakes with Sorrel Sauce
|
Plenty |
|
Chicken, Pesto + Sun-Dried Tomato Egg "Pizzas"
|
The Whole Smiths Good Food Cookbook |
|
Chicken Salad with Tarragon Pesto
|
The Grilling Book |
|
Chilled Carrot-Cumin Soup with Carrot Top-Cilantro Pesto
|
Paleo Soups & Stews |
|
Cilantro Guacamole
|
The Whole Smiths Good Food Cookbook |
|
Classic Basil Pesto Sauce
|
Paleo Power Bowls |
|
Classic Genovese Pesto with Basil and Pine Nuts
|
The Food Lab |
|
Classic Rice Pilaf with Pine Nuts, Basil, and Lemon
|
The Complete Cooking for Two Cookbook |
|
Corsican Pie with Zucchini Flowers
|
Plenty More |
|
"Fettuccine" Alfredo with Blackened Chicken
|
Against All Grain |
|
Freekeh Pilaf
|
Plenty |
|
Fried Squash Blossoms
|
The Everyday Art of Gluten-Free |
|
Fusilli with Basil Pesto
|
The How Can it Be Gluten Free Cookbook |
|
Garlic-Dijon Spinach with Pine Nuts
|
The Slim Palate Paleo Cookbook |
|
Ginger-Turmeric Basmati Rice
|
Paleo Power Bowls |
|
Grape Leaf, Herb, and Yogurt Pie
|
Plenty |
|
Greek- or Turkish-Style Spinach Pie with Feta and Pine Nuts
|
Gluten-Free Artisan Bread in Five Minutes a Day |
|
Guava, Avocado, Brie, Key Lime Juice
|
Alinea |
|
Herby Mediterranean Spinach Salad
|
Paleo Power Bowls |
|
Hot Buttered Peas with Prosciutto, Pine Nuts, and Garlic
|
The Food Lab |
|
Italian Steak Salad with Fig & Pine Nut Dressing
|
Well Fed Weeknights |
|
Kale-Pesto Soba Noodles
|
The Quiet Gut Cookbook |
|
Kasha Pilaf with Caramelized Onions
|
The How Can it Be Gluten Free Cookbook |
|
Kibbeh Tongues
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Korean Braised Short Ribs (Kalbi Jjim)
|
The Professional Chef (8th Edition) |
|
Lamb in Cubism
|
Alinea |
|
Lebanese (Burgers, Balls, & Bangers)
|
Well Fed 2: More Paleo Recipes for People Who Love to Eat |
|
Lemon Basil Pesto
|
Paleo Principles |
|
Lemony Grilled Zucchini with Feta and Pine Nuts
|
The Quiet Gut Cookbook |
|
Marinated Mushroom Bruschetta with Pine Nuts and Goat Cheese
|
Weber's Real Grilling |
|
Marinated Roasted Peppers
|
The Professional Chef (8th Edition) |
|
Matsutake, Pine Nut, Mastic, Rosemary
|
Alinea |
|
Mediterranean Lasagna
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Mediterranean Vegeterranean AAGWich
|
Eat What You Love |
|
Mille-Feuille Sushi with Blue Cheese and Pastrami
|
The Complete Book of Sushi |
|
Mixed Grains with Asparagus, Favas, Watercress, and Toasted Pine Nuts
|
Yummy Supper |
|
Moroccan-Style Quinoa and Kale with Raisins and Pine Nuts
|
The Complete Cooking for Two Cookbook |
|
New York Steaks with Rosemary and Roasted Garlic Pesto
|
Weber's Real Grilling |
|
Nutty Endive with Roquefort
|
Plenty |
|
Olive Oil Caramel with Toasted Pine Nuts
|
The Elements of Dessert |
|
Orecchiette with Broccoli Rabe and White Beans
|
The Complete Cooking for Two Cookbook |
|
Pakistani-Style Lamb Patties
|
The Professional Chef (8th Edition) |
|
Pasta Salad with Pesto Vinaigrette
|
The Professional Chef (8th Edition) |
|
Pasta with Roasted Mushrooms, Garlic, and Pine Nuts
|
The Complete Cooking for Two Cookbook |
|
Pasta with Tomato, Pine Nut, and Arugula Pesto
|
The Complete Cooking for Two Cookbook |
|
Pear Crostini
|
Plenty |
|
Penne with Spiced Butter, Cauliflower, and Pine Nuts
|
The How Can it Be Gluten Free Cookbook |
|
Pesto
|
Meathead |
|
Pesto
|
Well Fed Weeknights |
|
Pesto
|
The Professional Chef (8th Edition) |
|
Pesto Chicken Pizza
|
Gluten-Free on a Shoestring Quick & Easy |
|
Pesto Deviled Eggs
|
Against All Grain: Celebrations |
|
Pesto Pasta
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Pesto Pasta with Scallops
|
Against All Grain: Meals Made Simple |
|
Pesto Pomodori Secchi (Sun-Dried Tomato Pesto)
|
Ready or Not! - Nom Nom Paleo |
|
Pesto Power Meatballs
|
Eat What You Love |
|
Pesto Sauce
|
On Cooking (5th Edition) |
|
Pesto Sauce
|
Against All Grain: Meals Made Simple |
|
Pignoli
|
The How Can it Be Gluten Free Cookbook |
|
Pignoli (Pine Nut) Cookies
|
Flourless. |
|
Pine Nut Crust
|
The French Laundry Cookbook |
|
Pine Nut-Studded Polenta Flatbread
|
Gluten-Free Artisan Bread in Five Minutes a Day |
|
Pine Nut Vinaigrette
|
The Food Lab |
|
Porterhouse Steaks with Sun-Dried Tomato Pesto
|
Weber's Real Grilling |
|
Quick Moroccan Chicken Stew with Ginger-Turmeric Basmati Rice
|
Paleo Power Bowls |
|
Quinoa-Stuffed Eggplant Roulades with Feta and Mint
|
The Quiet Gut Cookbook |
|
Rack of Lamb with Pine Nut Gremolata
|
The Grilling Book |
|
Rack of Spring Lamb with Mint Pesto
|
On Cooking (5th Edition) |
|
Raw Kale Salad with Currants and Pine Nuts
|
The Zenbelly Cookbook |
|
Red Pesto Coodles
|
Ready or Not! - Nom Nom Paleo |
|
Rice Salad with Nuts and Sour Cherries
|
Plenty More |
|
Risotto with Four Cheeses (al Quattro Formaggi)
|
On Cooking (5th Edition) |
|
Roasted Basil Eggplant
|
Against All Grain: Meals Made Simple |
|
Roasted Cauliflower Soup with Lime and Pine Nuts
|
The Zenbelly Cookbook |
|
Roasted Cauliflower Soup with Lime and Pine Nuts
|
Paleo Soups & Stews |
|
Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette
|
The Food Lab |
|
Roasted Lemon-Parmesan Broccoli
|
The Quiet Gut Cookbook |
|
Roasted Mushrooms
|
Paleo Perfected |
|
Roasted Peppers (Peperoni Arrostiti)
|
The Professional Chef (8th Edition) |
|
Roasted Root Veggies
|
The Whole Smiths Good Food Cookbook |
|
Romesco Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Royal Potato Salad
|
Plenty |
|
Saffron Tagliatelle with Spiced Butter
|
Plenty |
|
Salmon Milano with Lemon-Basil Pesto
|
The Defined Dish |
|
Salmon with Creamy Dill Shredded Squash
|
The Whole Smiths Good Food Cookbook |
|
Sautéed Spinach with Pine Nuts & Currants
|
Practical Paleo |
|
Savory Spinach Strudel
|
The Complete Cooking for Two Cookbook |
|
Scallion Pine Nut Cauli-Rice
|
The Zenbelly Cookbook |
|
Shaved Foie Gras
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sicilian Cauliflower with Beef
|
Well Fed Weeknights |
|
Simple Basil Pesto
|
The Ancestral Table |
|
Skillet Penne with Chicken, Arugula, Pine Nuts, and Lemon
|
The Complete Cooking for Two Cookbook |
|
Squid Sicilian Lifeguard-Style
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Strozzapreti Pasta with Spinach, Mushrooms, and Toasted Pine Nuts
|
The Defined Dish |
|
Stuffed Acorn Squash with Barley
|
The Complete Cooking for Two Cookbook |
|
Stuffed Cabbage
|
Plenty |
|
Stuffed Eggplant
|
The Complete Cooking for Two Cookbook |
|
Stuffed Portobello Mushrooms
|
Paleo Perfected |
|
Stuffed Zucchini
|
Plenty |
|
Sun-Dried Tomato Pesto
|
On Cooking (5th Edition) |
|
Sunny Italy
|
Well Fed Weeknights |
|
Tabouli
|
On Cooking (5th Edition) |
|
Tahini & Apricot Chopped Salad
|
Well Fed Weeknights |
|
The Ultimate Pesto
|
The Grilling Book |
|
Tortellini Salad with Bell Pepper, Pine Nuts, and Basil
|
The Complete Cooking for Two Cookbook |
|
Zucchini "Baba Ghanoush"
|
Plenty More |
|
Zucchini Pasta with White Clam Sauce
|
Well Fed Weeknights |