Try grilling an entire salad. Here, the mushrooms give it a heartiness, the walnuts a nice toasty crunch, and the warm, wilted spinach is like a hint of the freshness that will soon come More
"I left these on my kitchen counter and by midafternoon the bowl was almost empty." [Flickr: elana's pantry] Memorable dinners don't have to begin with fancy canapés or the perfect amuse-bouche. More often than not, a bowl of mixed nuts... More
Eggnog-inspired cookies have holiday joy written all over them. They manage to embody all of the rich flavors of nutmeg and rum, plus they're stuffed with a festive-colored filling. The dough was incredibly easy to work with and instead of going for the rounds (what the recipe called for) I went with holly and leaf-shaped cutters for some added whimsy. More
Rugelach get their name from the Hebrew word for creeping vine, a reference to their twisted or rolled shape. More
The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes... More
I cannot think of a better way to celebrate the nectarine (one of my most favorite fruits, in case you couldn't tell), than with this lovely recipe for Nectarine and Walnut Galettes from Carole Bloom's Bite-Size Desserts. More
Flaky, buttery chocolate croissants take the form of muffins, and are flavored like cinnamon buns, replete with crunchy toasted walnuts, cinnamon sugar, and, of course, the requisite frosting, made rich and tangy with a dollop of crème fraîche. More
The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and... More
In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain... More
Cheryl Alters Jamison and Bill Jameson are two of my favorite cookbook authors, so when I saw that they had created the cover recipe for the October issue of Cooking Light—Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice—I knew I... More
