Author: Mario Batali
Author: Faith Heller Willinger
Author: Peter Reinhart
Author: Tori Ritchie
Author: Susan Murphy
Author: Melissa Clark
This classic dessert, upside-down cake, has been updated for the season using pears and walnuts.
Author: Land O'Lakes
Author: Abigail Johnson Dodge
Author: Pierre Leblanc
Author: Alison Roman
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
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: Anita Hacker
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
Author: Julia Watson
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Author: Joshua McFadden
Author: Charlie Trotter
Author: Rosie Bialowas
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
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Author: Chris Morocco