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Caramelized Onion, Rosemary, and Pine Nut Topping Recipe

Caramelized Onion, Rosemary, and Pine Nut Topping Recipe

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Makes about 1 1/2 cups Servings


  • 1 1/4 pounds onions, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons pine nuts, toasted

Recipe Preparation

  • Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.

,Photos by Antonis AchilleosReviews Section

Boerewors Pizza

I have to say, one of the nicest things about my job is when brands want me to test out their produce. Not only do I get to be creative with these ingredients, it also kind of fills up the freezer. Win!

And today I would like to share a recipe I did with Checkers Championship Boerewors. Voted South Africa&rsquos number one boerewors, these sausages have seen many a braai, and has been made into many a &lsquoboerieroll&rsquo throughout South Africa.

Before We Talk Pizza, Let’s Talk Dough:

For this recipe you can use my home made dough. I highly recommend it. But you may also use store bought fresh dough. Whole Foods market and Trader Joe’s both sell fresh dough, so feel free to take the short cut if you wish!

What to use Cranberry Sauce with Caramelized Onions on

–Roast turkey, chicken, duck, pork, or beef.

–Appetizer toasts with brie and a dollop of this sauce on top!

–Dolloped on a pizza crust, along with leftover steak pieces, a finely diced cooked potato, mozzarella cheese and arugula on top. Bake it at 475F for 13 minutes and voila! It’s a sort of impromptu steak and potatoes pizza (or use up what’s in the fridge pizza)!

Let’s go! There’s no time like the present to make Cranberry Sauce with Caramelized Onions!

Sunset Magazine

2010 : My recipe for Mediterranean Deviled Eggs was published in the November 2010 edition. In Jan. 2011, editors named this one of the Top 20 Recipes of 2010, and noted it won “spectacular praise” from the test kitchen.”

2009 : My recipe for Hawaiian Pork Burgers was published in the August 2009 edition and labeled a “staff favorite.”

2008 : My recipe for Cheese Dill Scones was published in the March 2008 edition.

2005 : “Thanksgiving in the West 2005,” runner-up in side dish category for Fresh Cranberry-Candied Ginger Relish. I made it to top 15 out of 7,000 entries!

FAQ’s Related to this Focaccia Recipe

What other toppings can I add?

There are so many options! Here are 35+ of my favorites:

  • Apple Slices
  • Artichoke Hearts
  • Arugula/Rocket (after baking)
  • Bacon
  • Basil (after baking if using fresh)
  • Bell Peppers
  • Cajun Seasoning
  • Capers
  • Chicken (roasted)
  • Fresh Chilis
  • Caramelized Onions
  • Chives
  • Chorizo
  • Cilantro (after baking)
  • Cheese (goat’s cheese, cheddar, mozzarella, gouda, blue cheese, ricotta)
  • Everything Bagel Seasoning
  • Garam Masala/ Curry Seasoning
  • Ham
  • Lemon (freshly squeezed or zest)
  • Mushrooms
  • Nuts (walnuts, pine nuts, slivered almonds)
  • Olives (all kinds!)
  • Oregano (after baking if using fresh)
  • Pear slices
  • Pepperoni
  • Pesto
  • Prosciutto
  • Red Onion
  • Red Pepper Flakes
  • Salami
  • Sausage (sliced links or crumbled)
  • Seeds (flax, sesame, sunflower, pumpkin)
  • Smoked Salmon
  • Spring Onions
  • Sun-Dried Tomatoes
  • Za’atar Seasoning

How do I store this homemade focaccia bread?

If you’re eating this in the next couple of days, store it at room temperature, covered in plastic wrap, or in a container for 2 days. Reheat in a 375 degree over for 10 minutes.

To freeze, cut the focaccia into individual slices, and wrap each slice in plastic wrap. Freeze for up to 1 month.

More Quick Bread Recipes

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

5 of 13

Lime-Macadamia Crusted Chicken

Serve this crunchy tropical chicken with a green salad, mango salsa or chutney, or brown basmati rice for a simple, colorful, and balanced dinner. If you don't have chicken breasts on hand, try wings in the nut recipe instead.

  • Cooking spray
  • 3/4 teaspoon light coconut milk
  • Zest and juice of 1 lime, divided
  • 1/4 cup chopped dry-roasted macadamia nuts
  • 1/4 cup panko
  • 2 tablespoons chopped cilantro
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch red pepper flakes (optional)
  • 4 4-ounce boneless, skinless chicken breasts
  1. Preheat oven to 375°F and spray a baking sheet with cooking spray.
  2. In a shallow dish, combine coconut milk and lime juice. In another shallow dish, combine lime zest, macadamia nuts, panko, cilantro, salt, pepper, and red pepper flakes, if using.
  3. Dip each chicken breast into coconut milk, then into macadamia mixture, then place on baking sheet. Spritz top of each breast with additional cooking spray, if desired, to facilitate browning.
  4. Bake for 25 minutes until crust is golden brown and chicken have reached an internal temperature of 180°F.

Nutrition score per serving: 217 calories, 10g fat (2g saturated), 5g carbs, 27g protein, 1g fiber

Onion, Garlic, Sun-Dried Tomato, Rosemary & Pinenut Focaccia

Focaccia is a flat, Italian bread that is baked in the oven. It can be topped with fresh herbs, olives, a variety of vegetables, as well as meat (i.e. prosciutto). Focaccia is an extremely old bread it’s over 2,000 years old, and historians believe it originated either with the Etruscans or the Greeks. The name Focaccia actually stems from the Latin name for panis focacius which means “hearth” or “fireside” since the Ancient Romans used to bake it in their stone ovens. Today, there are numerous types of Focaccia all over Italy. Focaccia in Florence is actually called Schiacciata. You can’t pass a bakery or a panini stand without seeing this bread in the window. It’s typically made with sea salt and rosemary, but sometimes it’s used for paninis as well. This dough is very similar to pizza dough and may even look like some of our Chicago-style, thicker pizzas. But in Italy, Focaccia is much thicker than the thin-crusted, Napolitano pizza. In the US, Focaccia is very popular for sandwiches. The fluffiness and thickness of this bread makes it much more substantial than sliced bread. It’s best eaten warm, right out of the oven.

My mother-in-Lawlor makes delicious Focaccia bread, and it’s something my husband has grown up on. I’ve made Focaccia before, but generally just use the fresh herbs. I decided to take it up a notch and make mine with onion, garlic, sun-dried tomatoes, fresh rosemary, and some toasted pinenuts. The recipe for the dough actually comes from one of my cookbooks entitled Florence. I’ve seen various different recipes for Focaccia and all seem slightly different.

What would your favorite Focaccia toppings be? Do you have a special recipe you use?

Pesto Sauce


If you've got five minutes and a bunch of fresh basil, you're halfway to a ridiculously easy pesto sauce that's virtually indistinguishable from any you'll order in the finest of Italian restaurants. Seriously, just toss that basil into a blender with some garlic, olive oil, and salt and pepper to taste. Level up by adding pine nuts, and you've got something you can swirl into scrambled eggs as easily as you can use it to top fresh linguine.

Get our recipe for Pesto.

Rib-Eye Steaks with Pistachio Butter and Asparagus

Flavorful and generously marbled, rib-eye makes a great splurge meal, particularly when topped with a distinctively flavored butter. This butter is blended with pistachios and arugula, which produces an appealing green color and yummy topping for your steaks. If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts. You can make the pistachio butter up to one week ahead and store it in the fridge until it’s time to pack up the cooler. The steaks are minimally seasoned with salt and pepper and grilled on high heat for about 15 minutes for medium-rare results. You’ll grill the asparagus for the last few minutes, until tender-crisp. The amount of pistachio butter is generous if you like, turn the asparagus in some of it right after the spears come off the grill, and top steaks with the rest.