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.
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 [...]
Food Culture of the South
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
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
Pastry Chef Tiffany MacIsaac of Buttercream Bakeshop, Washington, DC - Chai Cheesecake with Pears and Walnuts
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.