These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.