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03/19/2012
Khoresht-e Fesenjan (Chicken and Walnut Stew)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Issue #145
09/15/2010
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Issue #132
09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
09/10/2010
Brown Butter Pasta
Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Issue #132
04/14/2009
Chicken Biryani Spiced with Saigon Cinnamon
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
Issue #120
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
01/25/2008
Macadamia-Crusted Lamb with Honeygar Reduction
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
10/30/2007
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
10/04/2005
Lane Cake
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
Issue #66
11/07/2008
Sauteed Brussels Sprouts with Pecans
These buttery, nutty vegetables are the perfect autumn side dish.
Issue #62
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
03/06/2007
Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Issue #44
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
10/19/2000
La Côte Basque's Dacquoise
Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.
Issue #34
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