The Food Lab: Better Home Cooking Through Science

about, 708–9
Arugula and Walnut, 710
blanching herbs for, 708, 708
Classic Genovese, with Basil and Pine Nuts, 709
Roasted Bell Pepper and Feta, with Chiles and Pepitas,
710
storing, 709
Sun-Dried Tomato and Olive, with Capers, 711
Tomato and Almond, with Anchovies, 711
Pico de Gallo, Classic, 351
Pine Nut(s)
and Basil, Classic Genovese Pesto with, 709
Prosciutto, and Garlic, Hot Buttered Peas with, 414
Raisin, and Caper Vinaigrette, Roasted Cauliflower with,
460, 460
Vinaigrette, 795
Pizza, tasting experiment, 22–27
Polyunsaturated fats, 856
Pomegranate
Goat Cheese, Eggs, and Marcona Almond Vinaigrette,
Roasted Beet Salad with, 796, 796–97
Mixed Bitter Lettuces, Blue Cheese, and Hazelnut
Vinaigrette, Roasted Pear Salad with, 793, 793
Porchetta
about, 663–64
All-Belly, with Pork-Fat-Roasted Potatoes, 663, 664–65,
666–67
Pork. See also Bacon; Ham; Pork Chops; Pork (recipes);
Sausage(s)
belly, about, 664