Author: Dianne Jefferies
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Author: Chris Morocco
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Sara Kate Gillingham-Ryan
Author: Nathalie Dupree
Author: Ruth Cousineau
Author: Ruth Cousineau
Author: Eleni Theos Stelter
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Marge Perry
Author: Ian Knauer
Author: Einat Admony
Author: Bon Appétit Test Kitchen
Author: Krystina Castella
This flavorful banana bread-packed with walnuts and coconut-comes from Mark Bittman's How to Bake Everything.
Author: Mark Bittman
Author: Tori Ritchie
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: Rose Levy Beranbaum
Author: Suzanne Husseini
Author: Rochelle Palermo