About the vegan honey-mustard recipe This roasted veggie and grain salad is perfect for fall and winter, but if you switch up ...

Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed ...

Try it the way Inside chef Charleen Badman suggests, roasted with thyme, tossed in a salad with peppery greens, toasted walnuts, and pomegranates, and dressed with an elegant champagne vinaigrette.

While beets roast, spread walnuts over another sheet pan and toast in oven until golden, about 8 minutes. In a large bowl, toss toasted walnuts with grated garlic and 5 tablespoons olive oil.

Roasted squash is pretty good plain, but it’s even better with some kind of sauce. Combine the olive oil, walnuts, anchovies, raisins, vinegar and honey in a small saucepan and bring to a gentle ...

followed by a gushy “They’re so cute!” Brussels sprouts, as it turns out, have sex appeal—especially when they’re roasted, as they are by Franny’s Andrew Feinberg, to ineluctable ...

and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid ...

Chef Chris Scanga from Petit Louis joined WBFF Baltimore to create an asparagus salad with toasted walnuts and goat cheese. Preheat the oven to 350 F; Spread the walnuts on a small baking sheet ...