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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
Ingredients:
olive oil, walnut, breadcrumbs, red bell peppers, garlic, lemon juice, pomegranate, salt plus, paprika, aleppo pepper, cumin, cayenne pepper, italian parsley
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This is something special! A nutty pumpkin bread with spices and cream sherry!
This is something special! A nutty pumpkin bread with spices and cream sherry!
Ingredients:
sugar, brown sugar, walnut oil, pumpkin puree, eggs, flour, baking soda, cinnamon, cloves, coriander, salt, cream sherry, walnuts
www.delish.com
For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
Ingredients:
walnut, shallot, lemon, lemon juice, white wine vinegar, canola oil, walnut oil, cumin, romaine lettuce, celery hearts, celery, golden raisins, apple
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Get Olive Oil Oven Fries Recipe from Food Network
Get Olive Oil Oven Fries Recipe from Food Network
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This salad is a bit of work, but it's so delicious and always impresses guests. Mache adds a great nutty flavor.
This salad is a bit of work, but it's so delicious and always impresses guests. Mache adds a great nutty flavor.
Ingredients:
beets, arugula, peaches, shallots, pistachio nuts, goat cheese, walnut oil, balsamic vinegar
cooking.nytimes.com
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Ingredients:
apricots, water, walnuts, garlic, lemon juice, salt, cilantro leaves, parsley leaves, basil, walnut oil
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Quick and easy to prepare, this recipe yields a delicious appetizer using blue cheese, sweetened dried cranberries, and glazed walnuts over endive.
Quick and easy to prepare, this recipe yields a delicious appetizer using blue cheese, sweetened dried cranberries, and glazed walnuts over endive.
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Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
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Get Salted Caramel Nuts Recipe from Food Network
Get Salted Caramel Nuts Recipe from Food Network
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Get Acorn Squash in Roasted Apples Recipe from Food Network
Get Acorn Squash in Roasted Apples Recipe from Food Network
Ingredients:
heavy cream, walnut oil, cinnamon, ginger, acorn squash, pippin apples, chicken stock, butter, brown sugar
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Robert Farrar Capon and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 10 minutes, plus overnight steeping. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 10 minutes, plus overnight steeping. Tell us what you think of it at The New York Times - Dining - Food.