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7 Nut and Seed Butters for Your Pantry

Miki Kawasaki 16 comments

It wasn't long ago that buying nut butter at the supermarket meant little more than the choice between smooth or crunchy. Oh, how times have changed. On the shelves where you used to find little more than Jif and Skippy, there is now a dauntingly vast—if utterly delicious—array of spreads. In the interest of making sense out of the wide variety of nut and seed butters out there, allow us to guide you through the different kinds you can find in supermarkets, specialty stores, and online. More

Bake the Book: Chocolate and Walnut Scones

Sweets Emma Kobolakis Post a comment

These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long. More

Chocolate and Walnut Scones

Serious Eats Emma Kobolakis Post a comment

These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long. More

Banana Upside-Down Cake with Malted Pudding

Serious Eats Emma Kobolakis 10 comments

Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Cook the Book Kate Williams Post a comment

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Serious Eats Kate Williams 2 comments

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Wake and Bake: Date Rum Cake with Walnuts and Coconut

Sweets Carrie Vasios Mullins Post a comment

It's probably my southern Italian roots, but I'm a huge, huge sucker for rum-soaked sweets. (Southern Italian roots or nascent alcoholism. Eh. Wash.) This cake is a hybrid of my Christmas rum cake and a Caribbean rum cake, and I think it's one of the best boozy desserts around. More

Date Rum Cake with Walnuts and Coconut

Serious Eats Carrie Vasios Mullins 4 comments

This date cake is big on vanilla flavor (and booze, so be careful when serving before noon.) More

Make-Ahead Turkey Waldorf Salad With Fennel, Roasted Grapes, and Spicy Walnuts

Suzanne Lehrer Post a comment

If you think Waldorf salad connotes American culinary relic, a dish best forgotten alongside jellied salads, then this fresh take will forever change your mind. In lieu of sliced raw celery, I added fennel and chopped fronds for crunch and flavor, and toasted the walnuts with a quick homemade spice mix of cumin, paprika and cayenne for some kick. My favorite part of this dish is the roasted red grapes—alongside fresh green ones. More

Cookie Monster: Dark Chocolate Cranberry Walnut Brickle

Sweets Carrie Vasios Mullins Post a comment

Well, well what do we have here? Graham crackers layered with toffee, dark chocolate, cranberries, walnuts, and fleur de sel? Something that's crunchy, sweet, salty, chocolatey, nutty, and fruity? Yup, sounds like holiday crack is back. More

Cranberry Chocolate Walnut Brickle

Serious Eats Carrie Vasios Mullins 7 comments

There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top. More

One Bowl Baking: Maple Walnut Blondies

Sweets Yvonne Ruperti Post a comment

Swirling a few tablespoons of maple syrup into the batter give these buttery bars an extra maple kick. More

Bourbon Blondies with Walnuts

Serious Eats Carrie Vasios Mullins 7 comments

These blondies get a boozy hit from bourbon and crunch from toasted walnuts. More

Radish-Top Pasta from 'The French Market Cookbook'

Cook the Book Kate Williams Post a comment

I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways. More

Walnut-Habanero Salsa with Roasted Garlic and Orange

Serious Eats Suzanne Lehrer 1 comment

The toasted quality of the garlic and nuts tempers the boldness of the habanero and orange juice, so no one flavor is too strong. Paired with chips, this is an addictive sauce that makes you scrape for more. More

Pie of the Week: Butterscotch Maple Walnut Three Layer Pie

Sweets Sarah Baird Post a comment

A layer of maple, a layer of butterscotch, and a crown of glorious black walnut whipped cream. Need we say more? More

Butterscotch Maple Walnut Three Layer Pie

Serious Eats Sarah Baird Post a comment

The true shining star of this pie is the black walnut whipped cream. While it may take some hunting to find walnut extract, the nutty bite and unexpected earthy undertone it adds to an otherwise incredibly sweet pie ensures a proper balancing act of flavors, and helps to pick up the traces of walnut in the pie crust. More

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