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Tostada de Salmon
Recipes

Tostada de Salmon

This tostada de salmon combines a fluffy avocado mousse, rich crema fresca, and black bean purée for a flavorful and bright tostada.

Hot Brown Deviled Egg
Recipes

Hot Damn Hot Brown Deviled Eggs

Sara Bradley’s hot brown deviled eggs recipe is topped tomato and bacon onion jams to mimic the flavors of the signature Kentucky dish.

Tamarind Coconut Burrata
Recipes

Tamarind Coconut Burrata

This Tamarind Coconut Burrata is one of many dishes you can try at chef Deepa Shridha's latest concept, Rasam & Cheese.

Fresh Persimmons
Recipes

Blistered Persimmon & Radicchio Salad

Hadley Long makes a blistered persimmon and radicchio salad with Belgian endive, feta, spiced walnuts, and pomegranate ginger dressing.

Eggplant Rolls
Recipes

Badrijani (Eggplant Rolls with Walnut Filling)

Iryna Tarasenko of Keipi shares a recipe for traditional Georgian badrijani: eggplant rolls with walnut filling topped with pomegranate arils.

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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
Drinks

Double Down Cocktail

Food Culture of the South

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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.

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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.