Walnut recipe collection

Buttery brown sugar cake layers with warm nutmeg get topped with chopped walnuts for this tender Armenian spice cake that rests before serving.

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.

A rich and decadent banana cake that will test your baking skills but also become your new favorite dessert!

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.

Easy banana walnut snack cake using a box cake mix, mashed banana, and chopped walnuts. Baked in a square pan and dusted with powdered sugar through a doily.

Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Crispy meringue cookies loaded with chocolate chips and toasted nuts. Light as air, naturally gluten-free, and ready in 20 minutes. Makes 3 dozen!

Fudgy brownies made with pureed tepary beans, carob powder, and honey instead of butter and sugar. Loaded with walnuts and raisins. The secret ingredient? Nobody will guess.

Enjoy this delicious coffee cake with your favorite coffee or tea in a beautiful afternoon.