Author: Tori Ritchie
Author: Michael Solomonov
Author: Ian Knauer
Author: Joan Nathan
Author: Maria Speck
Author: Antoinette Muto
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Alison Roman
Author: Charlie Trotter
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
Author: Josie Le Balch
Author: Lucy Footlik
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Anita Hacker
Author: Ruth Cousineau
Author: Katy Sparks
Author: The Epicurious Test Kitchen
Author: Suzanne Husseini
Author: Michael Lomonaco
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
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for...
Author: Patricia Heaton
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Author: Dawn Murray
Author: Ruth Cousineau
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
This flavorful banana bread-packed with walnuts and coconut-comes from Mark Bittman's How to Bake Everything.
Author: Mark Bittman