Walnut

With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.

Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

This fresh salad was inspired by the elements of a Passover Seder plate.

This double-decker pie features two stacked flavors in a stunning presentation that is just as celebratory as birthday cake.

Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans—at every altitude, this is an unbeatable combination.

Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.