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Duck Sausage Rolls With a Twist from Full of Flavor

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Almond, Apricot, and Cream Cheese Crostata

(Bon Appétit, August, 2006)

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Almond-Crusted Chicken Wings

(Food & Wine, December, 2005)

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Apple-Brie Braid with Almonds

(Cooking Light, December, 1999)

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Banana-Walnut Spring Rolls With Caramel-Rum Sauce

(Bon Appétit, September, 1997)

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Barbecue Roasted Nuts

(Southern Living, November, 2012)

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Basil Leaves Stuffed with Chèvre and Pine Nuts

(Food & Wine, September, 2002)

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Beef Saté with Peanut Dipping Sauce

(Cooking Light, June, 2007)

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Beet, Chickpea, and Almond Dip with Pita Chips

(Bon Appétit, June, 2006)

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Blue Cheese and Pecan Crackers

(Bon Appétit, December, 1999)

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Blue Cheese And Spiced Walnut Terrine

(Bon Appétit, September, 1996)

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Blue Cheese Canapes With Pecans And Grapes

(Gourmet, October, 2003)

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Blue Cheese Dip With Pecans

(Bon Appétit, November, 1998)

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Bruschetta with Swiss Chard, Pine Nuts and Currants

(Bon Appétit, February, 1999)

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Comments:

On February 19, 2010, 4:42 pm spm said:

This takes the classic Italian approach of mixing Swiss chard with sweet and savory flavors.


Bruschetta With White Beans And Walnuts

(Gourmet, February, 1999)

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Carrot Curls Stuffed With Saga Blue, Celery, And Walnuts

(Gourmet, March, 1996)

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Cheddar Pecan Crisps

(Gourmet, January, 2002)

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Cheese and Nut Loaf

(Martha Stewart Living, November, 2000)

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Chicken Liver Pate with Figs and Walnuts

(Bon Appétit, September, 1999)

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Chicken Sates With Peanut Curry Sauce

(Gourmet, June, 1996)

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Chicken Sates With Peanut Dipping Sauce

(Gourmet, June, 1993)

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Crisp Spiced Nuts

(Gourmet, December, 1994)

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Cristina’s Famous Nuts

(Food & Wine, November, 2012)

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Crostini with Blue Cheese, Honey, and Hazelnuts

(Bon Appétit, January, 2002)

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Crudités with Creamy Pistachio Dip

(Food & Wine, December, 2004)

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Date, Goat Cheese and Pancetta on Walnut Bread

(Food & Wine, December, 2004)

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