Pine Nut

Fill these with sorbet and/or sliced fresh fruit.

These chewy cookies are great with ice cream, espresso or a glass of Marsala.

This sprightly first course is a cinch to put together.

(Spinaci con Pinoli e Passerine) Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

This healthy swordfish recipe is beautifully flavored with shallots, garlic, and green olives.