Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew.
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken recipe.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
These sweet and delicate Austrian cookies are a special Christmastime treat.
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, fine-tuned this recipe for Maria von Trapp.
This is our adaptation of a recipe from George Lang's Cuisine of Hungary.