214
results
Narrow Results
You've Selected:
Nuts
Bake
Source
Saveur (140)
Smitten Kitchen (3)
Tartelette (3)
Cafe Fernando (2)
New York Magazine (2)
Difficulty
Easy (127)
Medium (59)
Hard (8)
Course
Dessert (156)
Appetizers (15)
Breakfast/Brunch (14)
Side Dish (14)
Main Course (12)
Cuisine
American (113)
Italian (22)
French (17)
Southern/Soul Food (12)
Eastern European/Russian (11)
Season
Winter (70)
Fall (67)
Summer (22)
Spring (18)
Occasion
Christmas (47)
Thanksgiving (29)
Easter (10)
Birthday (6)
Cocktail Party (3)
Topic
Recipe (214)

Advertisement
12/15/2005
Opa's Walnut Torte
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
Issue #79
03/06/2007
Almond–Lemon Cake
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
Issue #78
12/12/2005
Saffron Chicken
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
12/05/2005
Crumbly Almond Cake
Stored in an airtight container, this cake will keep for a week.
Issue #75
11/17/2005
Dungeness Crab and Pine Nut Lasagne
Homemade pasta and a rich bechamel sauce, are uplifted by the light, sweet crab in this warming dish.
Issue #73
11/17/2005
Catalan Biscotti
These Catalan cookies pair wonderfully with a sweet, creamy ice cream or are great just paired with a good cup of coffee.
Issue #73
11/20/2007
Vanilla Crescent Cookies
These sweet and delicate Austrian cookies are a special Christmastime treat.
Issue #71
05/22/2007
Zingerman’s Funky Chunky Dark Chocolate Cookies
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
Issue #71
11/11/2005
Bishop's Bread
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Issue #71
12/30/2011
Bacon Wrapped Dates with Almonds
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Issue #70
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
10/27/2005
Arab Pancakes
This recipe flavors the syrup with lemon juice alone, but typically orange blossom and rose waters are used too.
Issue #70
10/13/2005
Raisin and Nut Cookies
These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they're eaten year-round.
Issue #68
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
10/24/2007
Hummingbird Cake
This Southern classic is so delicious that one bite of it will make you want to sing.
Issue #64
09/15/2005
Prato-Style Cookies (Biscotti)
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Issue #63
10/30/2007
Stuffed Horseshoe-Shaped Pastry
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Issue #62
10/24/2007
Black Walnut Pumpkin Pie
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
10/24/2007
Apple Bundt Cake
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
Issue #62
09/01/2005
Accordion Pastry
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
Issue #60
« Previous 1 2 3 4 5 . . .11 Next »