These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
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 based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
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.
The garlicky pesto is a perfect match for sweet, silky scallops.
The Lowcountry custom of cooking with the bounty of the land—here, quail and pecans—inspired this dish.