Author: Ian Knauer
Author: Melissa Clark
Author: Faith Heller Willinger
Author: Alison Roman
This classic dessert, upside-down cake, has been updated for the season using pears and walnuts.
Author: Land O'Lakes
Author: Tori Ritchie
Author: Abigail Johnson Dodge
Author: Anita Hacker
Author: Pierre Leblanc
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Julia Watson
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Abigail Johnson Dodge
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Author: Emma Warren
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Author: Joshua McFadden
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Author: Chris Morocco
Author: Rosie Bialowas
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
This chiles en nogada recipe is a special occasion Mexican dish from Puebla. Ours is made with roasted poblano chilies stuffed with a ground turkey picadillo, covered in a creamy walnut sauce, and sprinkled...
Author: Elise Bauer