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Narrow Results You've Selected: Recipe Saute Nuts Winter Remove all Source Saveur (12) Astray Recipes (1) Daily Candy (1) Simply Recipes (1) Difficulty Easy (12) Medium (2) Hard (1) Course Side Dish (7) Main Course (5) Appetizers (3) Dessert (2) Condiments and Sauces (1) Cuisine American (5) Italian (4) Mediterranean (2) Southern/Soul Food (2) Chinese (1) Show all... English/Scottish (1) Indian (1) Occasion Christmas (3) Thanksgiving (3) Cocktail Party (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Winter"; var omni_prop8 = "Topic:Recipe,Technique:Saute,Main Ingredient:Nuts,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 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 07/18/2008 Foriana Sauce Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples. Issue #113 04/17/2008 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 12/06/2005 Vermicelli Pilaf This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970). Issue #77 10/30/2007 Boiled Walnut Strudels Triestines like to make tender boiled strudels like this as well as the crisp Austrian type. Issue #62 03/06/2007 Spinach with Pine Nuts and Raisins A popular Roman-Jewish specialty, this dish is simple but exquisite. Issue #58 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 11/30/2007 Scallops with Pesto The garlicky pesto is a perfect match for sweet, silky scallops. Issue #31 01/19/2007 Quail with Aunt Min’s Gravy The Lowcountry custom of cooking with the bounty of the land—here, quail and pecans—inspired this dish. Issue #1 12/15/2009 Hubbard Squash Flan This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce. Does Not Apply Source: Astray Recipes 12/15/2009 Red Kuri Squash, Fettucine, and Sage Cream Sauce This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with. Does Not Apply Source: Daily Candy 06/17/2008 Baby Bok Choy with Cashews Cashews add salt and crunch to light, simple bok choy. Does Not Apply Source: Simply Recipes