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Sweet and salty flavors combine to make this irresistible salad.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Sugar pie made with brown sugar, cream and pecans.
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Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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These date balls get texture from the addition of pecans and crisped rice cereal. They're an ideal addition to your Christmas cookie platter!
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Toasted pecans add the perfect amount of nuttiness to this gelato.
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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Prep these spiced oats at night, stick them in the fridge, and in the morning your breakfast is ready to eat before you head out the door.
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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.