The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Melissa Roberts
Author: Diane Kochilas
Author: Diane Rossen Worthington
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Einat Admony
Author: Sara Kate Gillingham-Ryan
Author: Etta Lou Schenzinger
Author: Lillian Chou
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Marge Perry
Author: Lauren Chattman
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Author: Elise Bauer
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for...
Author: Patricia Heaton
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Nancy Silverton
Author: Kurt Gutenbrunner
Author: Michael Lomonaco
Author: Lidia Matticchio Bastianich
This easy Muhammara recipe can be prepared in 45 minutes or less.
Author: Michael Solomonov
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Todd Davies
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Author: Katy Sparks