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Recipe courtesy of Chef Thomas Keller and Bouchon Bakery.
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Get Lamb Chops with Mint-Walnut Pesto Recipe from Food Network
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Toasted walnuts and bread crumbs give flavor, texture and new menu use for olives.
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Get Smokey Candied Carrots with Walnut Gremolata Recipe from Food Network
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Get Roasted Red Pepper and Walnut Dip Recipe from Food Network
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Get Rack of Lamb with Walnut Crust Recipe from Food Network
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Anise-flavored fennel adds a new dimension to classic Thanksgiving cranberry sauce.
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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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Recipe for Apricot, Ginger, and Walnut Tea Bread, as seen in the December 2008 issue of 'O, The Oprah Magazine.'