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cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Get Chopped Cheeseburgers Recipe from Food Network
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Get Spring Peas With Dates and Walnuts Recipe from Food Network
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 instant dessert is a Scottish favourite that Lucy Waverman's mother used to make.
Ingredients: chocolate, butter, nuts
cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
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When picking out a cracker for these excellent canapés, be sure to choose something that wont snap easily.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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Get Mojito Recipe from Food Network
Ingredients: rum, spearmint, lime juice, sugar, lime
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The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley, and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.
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Use a box of spice cake mix, eggs, oil, raisins, and walnuts to make these quick and easy cake mix cookies.