Walnut

Chai-Spiced Granola
This granola, inspired by masala chai, doesn’t get its fragrance from warm spices like...
By Christina Chaey
Crispy Smashed Potatoes With Walnut Dressing
A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate...
By Molly Baz
Spaghetti With Tomato and Walnut Pesto
Basil is a mere garnish in this nutty, cheesy, peak season pesto sauce.
By Andy Baraghani
Pantry Pasta With Vegan Cream Sauce
Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is...
By Sarah Jampel

Caramel Crunch–Chocolate Chunklet Cookies
These not-your-average chocolate chunk cookies boast big caramel flavor—but there’s...
By Dorie Greenspan
Muhammara
This vibrant Lebanese muhammara recipe from Lebanese restaurateur
By Kamal Mouzawak
Bitter Greens With Sweet Mustard Vinaigrette
If you aren’t into bitter vegetables, this salad may just change your mind. To...
By Bryant Terry
Kielbasa-Cabbage Stir-Fry
The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and...
By Molly Baz
Charred Peppers With Lemon Ricotta and Cucumbers
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you...
By Andy Baraghani
Trail Mix Cookies
These cookies are inspired by the most trusted human energy source: trail mix. They’re...
By Sohla El-Waylly
Crunchy Pickle Salad
A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish...
By Andy Baraghani
Chocolate Date-Caramel Cups
Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the...
By Sarah Jampel
Salty-Sweet Party Mix
Whether you prefer the buttery richness of classic party mix or you’re on the sugarcoated...
By Sohla El-Waylly
Chocolate Ganache Tart
This deceptively simple chocolate tart features a press-in nut crust that requires zero...
By Janice Tiefenbach
Ancho Mole Cookies
Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually...
By Rick Martinez
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake...
By Claire Saffitz
Red Pesto Pasta Is Here, and It’s Full of Bright, Spicy, Umami Flavor
Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.
By Emma Wartzman
To Exactly No One's Surprise, Toasting Nuts in Butter Is Awesome
Wait. More fat? And more nuttiness? Yeah, we're interested.
By Alex Delany
Tortellini with Brown Butter and Sage
Store-bought tortellini are the kind of weeknight hack we can get behind—especially...
By Molly Baz
White Pesto Pasta
This is the direct inverse of the normal basil pesto you know and love. It’s built on a...
By Carla Lalli Music

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Food Innovation Group: Bon Appétit and Epicurious
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