Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
Stilton, the famous blue cheese, gets rolled up into a puff pastry pinwheel and topped with walnuts and honey for a sensuous, rich tasting appetizer.
Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Contrasting yet complementary tastes and textures work their magic in this easy peasy yet oh so impressive first course.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
These dainty rolls are practically spilling walnuts and dried currants. And they couldn’t be any cuter. Seriously. Cutest. Rolls. Ever.
A simple side whose flavors may call to mind traditional recipes for Swiss chard but whose appeal is equally undestandable with carrots.
There are only so many consummate combinations of fall flavors. This is one of them.
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
Surprise is underrated. That’s exactly why we so like this unexpected yet inspired riff on winter squash roasted with maple.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
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