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cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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A simple preparation for this tasty cool weather veggie.
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Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.
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Get Cabbage Strudel Recipe from Food Network
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Quinoa is mixed with toasted walnuts, chives, walnut oil, and shallots in this quick and easy, gluten-free, and vegan side dish recipe.
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This beautiful vinaigrette combines cranberry sauce and mustard for a light, tangy taste.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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Give classic pound cake a caramelized flavor by swapping brown sugar for white. The peach-walnut sauce makes a luscious topper.
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Get Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction Recipe from Food Network
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Get Apple Nut Bread Recipe from Food Network