Search Results (540 found)
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This salad contains lots of greens and sliced Red Delicious apples with a sprinkling of toasted almonds. But the dressing is a bit fancier. Cranberries, onions, sugar, and mustard are pureed in the blender with balsamic vinegar and oil, then added to the salad so that it perfectly coats every leaf of lettuce and slice of apple.
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Charred eggplant blended with walnuts, garlic, honey, lemon juice, and parsley.
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Scott Conant liked the bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts, and grated salty pecorino cheese. The pesto would also work well on a wider noodle, he added, like the ribbon-shaped trenette.
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Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
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A rosemary and garlic vinaigrette join the blue cheese in balancing the sweetness of pears in this delicious appetizer pizza.
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Nutty cookies that are perfect for teatime.
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This cheesecake can also be made in "Texas" sized muffin pans lined with "Texas" sized paper liners. (Makes about 12). This is the way I make it for myself...
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Change things up from chicken and try making these roasted Cornish hens stuffed with mushrooms and walnuts for your dinner guests.
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Roasted garlic, blanched basil, and toasted walnuts are blended together for a rich twist on traditional pesto sauce. Pour into ice cube trays and freeze for future meals!
Ingredients: garlic, olive oil, walnuts, basil, water
cooking.nytimes.com
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
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This moist coffee cake goes great with a cup of coffee or tea, anytime of the day. When I used to take it to work it would disappear in minutes. It is also great...
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.