Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Ian Knauer
Author: Pierre Leblanc
Author: Sharon Smith
Author: Myra Goodman
Author: Ira Freehof
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Author: Elise Bauer
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
Author: Faith Heller Willinger
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Alison Roman
Author: Michael Solomonov
Turkish-Style Lamb Burgers with Walnut Sauce
This flavorful banana bread-packed with walnuts and coconut-comes from Mark Bittman's How to Bake Everything.
Author: Mark Bittman
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
Author: Gale Gand
Author: Einat Admony
Author: Rosie Bialowas