Author: Bon Appétit Test Kitchen
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Author: Chris Morocco
Author: Dianne Jefferies
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: Ruth Cousineau
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
Author: Nathalie Dupree
Author: Sara Kate Gillingham-Ryan
Author: Ruth Cousineau
Author: Eleni Theos Stelter
Author: Einat Admony
Author: Ian Knauer
Author: Marge Perry
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: Bon Appétit Test Kitchen
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: 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
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Rose Levy Beranbaum
Author: Rochelle Palermo
Author: Dora Moel