Pine Nuts

Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potato gnocchi can take a really lush sauce such as this one from Emilia-Romagna, which is creamy and fragrant with stewed radicchio, seared pancetta, crunchy pine nuts and a mild Gorgonzola dolce, also called dolcelatte.

Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil.

This zesty take on a classic dip is perfect for parties.

In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.

This eggplant based relish is a delicious accompaniment to just about everything. It's like a Sicilian version of ratatouille and best served with a wide range of meats and fish, on toast, or used as a sauce with pasta.

This light and refreshing winter salad makes use of broccoli stems.

We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

"I'm not a vegetarian," says chef Grant Achatz. "But at home I mainly eat grains and vegetables." His minimalist slow-cooker stew features farro, eggplant, artichokes and three kinds of pepper, and is sweetened with dried figs and raisins.

"Everyone adds nuts to salad, but I wanted to do something different," says Justin Smillie. He tops crisp snap peas with a savory granola that includes pine nuts and kasha. Ricotta adds another layer of texture; Smillie makes his own cheese at the restaurant, but good-quality store-bought fresh ricotta is also delicious.

Extra-virgin olive oil and Greek yogurt give these muffins their excellent moisture; toasted pine nuts add a wonderful nutty flavor.

These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix. Pastry chef Luis Villavelazquez of San Francisco's Absinthe Brasserie & Bar wanted to put his own imprint on the portable snacks, so he added a twist: a good dose of spicy black pepper.

This 7-ingredient recipe is the most delicious way to eat broccoli.

Chef Jennifer Jasinski combines sweet-tart blood-orange juice with pine nuts and garlic for a quick and delicious sauce that's great on seared scallops as well as chicken thighs and roast pork.