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
A tipple of bourbon pairs nicely in these blondies, which get some crunch from walnuts.
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.
Just the other day I thought, man, I wish that I could roll into my local coffee shop and get a piece of really excellent strudel. Since I can't, I had to make it myself.
For a summer take on strudel, try this combination of peaches and walnuts.
Moist dried plums and crunchy walnuts are combined in this iced coffee cake.
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.
For those times you want thick and chunky cookies packed with chocolate chips and walnuts.
Thick and chunky chocolate chip cookies, with walnuts for crunch.
Quit pretending the muffin-shaped cake you picked up this morning is doing you any nutritional favors, and try these date walnut muffins from Mad Hungry Cravings. Whole wheat flour makes them filling, dates make them sweet. Add walnuts for crunch and you're good to go.
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 bare-bones recipe comes from chef Kim Severson's mother, Ann, who cleverly used coffee cans to package and ship loaves of this date-nut bread to Kim at college every Thanksgiving.
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.
Since I write a column about preserves, I always have a variety of jams to choose from. And yet I always pair them with the same peanut butter. But delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate.
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.
I had never heard of this bread before, but when you suddenly have enough of something to feed a small army, you do a little research. Generically known as a "nut roll," povitica is an Eastern European yeasted bread made from a buttery, brioche-like dough rolled around a sugar and nut filling. This version, made with chocolate and walnuts, is a little time intensive to prepare but totally sweet and satisfying in the end.
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.