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Apricot-Raspberry Pavlovas with Sliced Almonds

(Bon Appétit, June, 2005)

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Apricot-Raspberry Pie with Hazelnut Streusel Topping

(Bon Appétit, June, 2000)

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Apricot-Walnut Crisp

(Bon Appétit, July, 2006)

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Armenian Bean and Walnut Pâté

(Food & Wine, August, 2002)

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Artichoke, Walnut, And Mesclun Salad

(Gourmet, April, 1996)

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Arugula and Endive Salad with Pine Nuts and Parmesan

(Food & Wine, June, 2006)

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Arugula and Green Bean Salad with Walnut Oil Dressing

(Bon Appétit, August, 2001)

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Arugula And Pear Salad With Mascarpone And Toasted Walnuts

(Gourmet, March, 2003)

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Arugula Salad with Manchego, Apples, and Caramelized Walnuts

(Bon Appétit, November, 2003)

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On November 7, 2009, 3:45 pm spm said:

Could easily be deconstructed and turned into a first course cheese plate. Save the walnut recipe and make them as holiday gifts.


Arugula-Chicory Salad With Pine Nuts And Goat-Cheese Toasts

(Gourmet, June, 2000)

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Asian Chicken and Rice-Noodle Salad with Peanuts

(Food & Wine, August, 2003)

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Asian Chicken And Water Chestnut Patties

(Gourmet, May, 2002)

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Asian Chicken Salad with Roasted Peanuts

(Bon Appétit, March, 2002)

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Asian Peanut Dip

(Cooking Light, April, 2001)

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Asian Slaw With Peanuts

(Bon Appétit, August, 1997)

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Asian-Spiced Pecans

(Cooking Light, November, 2000)

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Asparagus And Serrano Ham Salad With Toasted Almonds

(Gourmet, June, 2000)

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Asparagus Salad with Toasted Walnuts and Goat Cheese

(Food & Wine, April, 2004)

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Asparagus With Hazelnut Vinaigrette

(Gourmet, April, 1995)

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Asparagus With Hazelnuts And Tarragon Vinaigrette

(Bon Appétit, May, 1994)

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Asparagus With Orange Dressing And Toasted Hazelnuts

(Gourmet, April, 2000)

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Autumn Apple, Pear, and Cheddar Salad with Pecans

(Cooking Light, October, 2005)

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Autumn Salad of Persimmon, Pears, Grapes and Pecans

(Food & Wine, October, 2002)

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Baby Brussels Sprouts With Buttered Pecans

(Gourmet, November, 2006)

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On December 2, 2010, 11:40 am spm said:

Toasted buttery pecans are perfectly paired with the nuttiness of sprouts.


Baby Greens, Pear, Walnut, and Blue Cheese Salad

(Bon Appétit, September, 2002)

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