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10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
04/16/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
01/17/2008
Almond Halvah
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Issue #95
10/29/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
11/19/2007
Chestnut Stuffing
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.
Issue #46
10/20/2000
Braised Beef Brisket with Pickled Walnuts
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Issue #34
03/08/2007
Foie Gras with Pineapple and Pistachios
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
Issue #32