pine-nut

• “Rossore $200 per 100 ml bottle, cubemarketplace.com , a cold-pressed pine-nut oil from San Rossore, over salads and blends it into pestos or vinaigrettes for fish.”

  The Wall Street Journal: Bits & Bites: (Italian) News You Can Eat

• “The most popular appetizer is the papa al pomodoro, a classic Tuscan hearty tomato-bread puree with imported burrata cheese and pine-nut pesto $13.”

  The Wall Street Journal: Rolling in the Dough

• “The Modernist: A box of six cream-custard with toasted pine-nut mooncakes costs HK$218 at the Four Seasons Hotel Hong Kong (tel: 852-3196-8888); only 1,000 boxes of each are made.”

  The Wall Street Journal: Mooncake Madness

• “The airy, Persian-themed museum restaurant hosts a buffet that overflows with Middle Eastern specialties: lamb kebabs, tangy tabouleh, red-pepper hummus, pine-nut chicken and fresh pita bread.”

  The Wall Street Journal: Kuala Lumpur Update

• “A couple of years ago I made a fabulous chocolate raspberry pavlova, and lemon sabayon tart with pine-nut/matzo crust delicious filling, ehh on the crust.”

  17 flourless dessert ideas | smitten kitchen

• “The book's more pretentious fusion innovations include "preserved-lemon guacamole with smoked eel and pine-nut wafers" and "squid stuffed with pork and pistachios.”

  The Wall Street Journal: Gastronomy

• “Beet Salad With Caraway Seeds and Walnut Oil David Bouley, celebrated chef and owner of several New York restaurants, prepares a light spring meal of fresh shrimp in pine-nut and garlic dressing.”

  The Wall Street Journal: Spring's Healthy Start

• “I have had the swordfish, the Alsatian thin crust pizza now written about everywhere it seems, the pine-nut crusted halibut, the rosemary baked chicken, the Roman-style baby lamb and the goatfish linguini. each dish was superb, cooked to perfection, flaorful and creative.”

  Klee, 120 herenortherillian stars

• “There are times when I can't face focaccia bread and pine-nut salads and caramelized onions.”

  trinityboy Diary Entry

• “So was a warm wild-mushroom and chicken-liver salad with baby greens and toasted pistachios in a herbaceous pine-nut vinaigrette.”

  Casual Style, But Highest Caliber: Blue Hill On Par With City's Best

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