Author: Sabrina Henderson
Author: Joan Nathan
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Author: Robert Aikens
Author: Rochelle Palermo
Author: Grace Young
Author: Antoinette Muto
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Lynda Chernek
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but...
Author: Molly Baz
Author: Katie Morford
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often...
Author: Ruth Cousineau
This is the perfect cookie. It's extremely chocolatey and rich-full of both dark chocolate chunks and bits of unsweetened chocolate.
Author: Joanne Chang
Author: Kurt Gutenbrunner
Author: Rose Levy Beranbaum
Author: Jeanne Kelley
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano...
Author: Patricia Heaton
Author: Cal Peternell, Chez Panisse Restaurant and Café
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and...
Author: Paul Grimes