Nut recipe collection

A fruity and delicious cake that's made with walnuts, peaches and exotic passionfruit.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

Pasta with Alfredo-pesto sauce combines homemade basil pesto with hot cream and Parmesan for a rich, herby green cream sauce tossed with capellini or spaghetti.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.