walnut recipes

Muhammara
Muhammara - August 27, 2014

Muhammara (or mouhamara) is something I love to turn people on to. It's a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.

Zucchini Agrodolce
Zucchini Agrodolce - August 20, 2014

A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.

Spiced Spinach with Walnuts
Spiced Spinach with Walnuts - June 25, 2014

A spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.

Lentils folded into Yogurt, Spinach, and Basil
Lentils folded into Yogurt, Spinach, and Basil - April 29, 2014

Have you seen the little book, Lunch at the Shop: The Art and Practice of the Midday Meal? It's great on many fronts, and I made these Lentils folded into Yogurt, Spinach, and Basil from it.

Pomelo Green Beans
Pomelo Green Beans - November 19, 2013

A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.

Marjoram Sauce with Capers & Green Olives
Marjoram Sauce with Capers & Green Olives - February 18, 2013

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Mast-o-Khiar Yogurt Dip
Mast-o-Khiar Yogurt Dip - September 8, 2012

The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.

Rose Petal Granola
Rose Petal Granola - June 19, 2012

A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.

Brown Sugar Rosemary Walnuts
Brown Sugar Rosemary Walnuts - September 19, 2011

I made these Brown Sugar Rosemary Walnuts as a snack to take for my long travel day to The Greenbrier for the annual Symposium for Professional Food Writers. Recipe & photos from my visit.

Green Bean Slaw
Green Bean Slaw - September 27, 2010

A nut-studded, slaw-like green bean salad I made for lunch yesterday from a few things I picked up in the nearby shops and stalls here in the Testaccio neighborhood of Rome - moscato-soaked raisins, arugula, perorino cheese, croutons. Plus a few travel photos.

Pan-fried Corona Beans & Kale
Pan-fried Corona Beans & Kale - February 28, 2010

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

Chocolate Puddle Cookies
Chocolate Puddle Cookies - February 9, 2010

I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.

Pounded Walnut Strozzapreti
Pounded Walnut Strozzapreti - December 20, 2009

Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

Red Pesto Ravioli
Red Pesto Ravioli - July 20, 2009

For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.

Walnut Miso Noodles
Walnut Miso Noodles - April 1, 2009

A hearty noodle bowl recipe - whole wheat noodles, plenty of sliced asparagus and other seasonal produce are tossed with a creamy, walnut-miso dressing.

Carrot Oatmeal Cookies
Carrot Oatmeal Cookies - March 26, 2009

One of my favorite cookies - a carrot oatmeal cookie sweetened with maple syrup. They are made with fragrant coconut oil, plenty of chopped walnuts, rolled oats, and a bit of fresh ginger. They also happen to be egg-free and vegan.

Nut and Seed Biscotti
Nut and Seed Biscotti - March 2, 2009

Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds - green pistachios, rust-toned hazelnuts, and off-black poppy seeds.

Seaweed Risotto
Seaweed Risotto - January 28, 2009

A seaweed risotto recipe inspired by a trip to Chile. This version calls for dried nori seaweed, pearled barley, lots of finely chopped spinach, and a blend of cheeses.

Bulgur, Celery and Pomegranate Salad
Bulgur, Celery and Pomegranate Salad - December 23, 2008

This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.

Sante's Hermit Cookies
Sante's Hermit Cookies - December 17, 2008

My friend Sante shared his hermit recipe with me - a simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.