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Curried Carrot Almond Soup

This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk.
February 2009
recipes

Apricot Almond Linzertorte

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our version has a warmly spiced almond pastry and vivid apricot filling.
February 2009
recipes

Linguine with Pesto Trapanse

January 2009
recipes

Frisée and Radish Salad with Hazelnut Dressing

This salad looks delicate, but its vinaigrette is enriched with nuts and some bacon fat.
January 2009
recipes

Arugula Walnut Garlic Sauce

The peppery bite of left over arugula blends with walnuts, garlic, and olive oil into a pesto-like sauce with unlimited potential.
December 2008
recipes

Blackberry Walnut Cookies

We double your pleasure by offering not one but two buttery, nutty shortbread rounds in each cookie. They sandwich tart berry jam under a drift of confectioners sugar.
December 2008
recipes

Chewy Nut and Cereal Bars

Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores.
December 2008
recipes

Orange Pistachio Crescents

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios.
December 2008
recipes

Baked Apples with Candied Fennel and Pistachios

Here, leftover fennel goes in a decidedly different direction: Candied in a sugar syrup, it has a softer snap and becomes more mellow.
December 2008
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