Author: Bon Appétit Test Kitchen
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Michael Symon
An easy Chicken Salad recipe with Grapes and Walnuts
Author: Monique Barbeau
Author: Claudia Fleming
Author: Joan Nathan
Author: Ruth Cousineau
Author: Paul Grimes
This easy Muhammara recipe can be prepared in 45 minutes or less.
Author: Michael Lomonaco
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Author: Nathalie Dupree
Author: Amanda Hesser
Author: Ruth Cousineau
This flavorful banana bread-packed with walnuts and coconut-comes from Mark Bittman's How to Bake Everything.
Author: Mark Bittman
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Marge Perry
Author: Tori Ritchie
The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Anita Hacker
An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.
Author: Molly Baz
Author: Lucy Footlik
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
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 into that sort of thing).
Author: Claire Saffitz
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
Author: Ruth Cousineau