Author: Cindy Mushet
Author: Gina Marie Miraglia Eriquez
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Giada De Laurentiis
Author: Chris Lilly
Author: Kathleen Carrol
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Tom Douglas
Author: Gina Schild
Author: Charmaine Haravey
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can...
Author: Marilynn Bonecki
Author: Elinor Klavins
Author: Lidia Matticchio Bastianich
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Gil Marks
Author: Mariana Crespo
Author: David Wells
Author: James Beard
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
An easy Russian Tea Cakes recipe