Content Filter

Categories

Locations

Recipes Types

Ingredient Types

Beverages

SORT BY
  • Newest
  • Most Viewed
Salad-Thumb.jpg
Recipes

Celery Root, Apple, and Walnut Salad

Wash celery root then set on cutting board. Cut one side of the celery root off and place cut side down on cutting board. Continue to trim away the rough edges of celery root into an approximate cube shape. Rinse cutting board and celery root again to [...]

Double Down
Other

Double Down

Food Culture of the South

Stuffing-2.jpg
Recipes

Brown Bread Stuffing with Dried Cherries, Leeks, and Walnuts

Chef Annie Pettry has time to make this beloved stuffing for her dad every year, as well as at her own home. Decca (now closed) used to close for five days over Christmas, something that is unheard of in today’s competitive restaurant landscape.

Soybean-Salad-with-Walnut-Pesto-Tomatoes-and-Buttermilk-Dressing.jpg
Recipes

Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing

To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste.

Chai-Cheesecake-with-Pears-and-Walnuts
Recipes

Chai Cheesecake with Pears and Walnuts

Pastry Chef Tiffany MacIsaac of Buttercream Bakeshop, Washington, DC - Chai Cheesecake with Pears and Walnuts

Enchiladas Finished
Recipes

Chiles en Nogada

Chiles en Nogada was developed by nuns in Pueblo, Mexico, in the 1820s for a dinner celebrating the end of Spanish rule. To commemorate the occasion, the dish was developed using red, white and green ingredients, all of the colors included in the newly designed Mexican flag.