Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice.
'walnuts' on Serious Eats
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.
For a summer take on strudel, try this combination of peaches and walnuts.
Moist dried plums, warm spice, and crunchy walnuts flavor this cream cheese drizzled cake.
In this traditional treat of the Kentucky Derby, chocolate and nuts are poured in a crisp pastry crust. A little bourbon helps things shine.
Cookie bars chock full of chocolate chips, nuts, and white chocolate chips.
Thick and chunky chocolate chip cookies, with walnuts for crunch.
Muffins, shrunk down from gigantic bakery proportions, make a simple, quick breakfast. Sweet and nutty date muffins from Mad Hungry Cravings are good enough to enjoy throughout the day.
This clever and simple bread originates from Cookfight chef Kim's mother, Ann. She would send this nut-studded, date-sweetened bread to her daughter every Thanksgiving when she was in college.
Untoasted walnuts have a creaminess that works especially well in this nut butter. Sweet white chocolate, hints of vanilla and cinnamon, and just a bit fleur de sel make for a spread that is worthy of a special occasion.
This traditional Croatian and Slovenian bread is made from from a thinly rolled, buttery dough that's filled with walnuts and chocolate.
This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation.
These "cookies" may be raw, but the sweetness of honey and dates makes them just as dessert-worthy as anything you can bake.
These "muffins" aren't baked, but somehow carrots, walnuts, dates, raisins, and spices come together to form a morning treat that tastes shockingly like the real thing.
An easy chocolate loaf made morning-friendly with lots of espresso (and crunchy walnuts too).
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts. Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use the sweetener to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts.
[Photograph: Donna Currie] These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading...
These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt.
This simple loaf cake is an easy, unfussy alternative to a layered and iced carrot cake. Toast slices and top them with cream cheese for breakfast, or serve with scoops of vanilla ice cream for dessert. Feel free to swap the walnuts for pecans or raisins.