Check out our new recipes from this month's issue.
This Month's Recipes
- Chocolate Sauce
- Arugula Salad (Insalata di Rucola)
- Chocolate Coconut Oatmeal Cookies
- Basic Pizza Dough
- Sichuan Green Beans
- Pepper Beef
- Pecorino and Romaine Salad with Garlicky Lemon Dressing
- New Mexican Chile Verde
- High Plains Buffalo Chili
- Spicy Jalapeño Corn Bread
- Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)
- Savory Walnut Wafers
- Mediterranean Salmon Salad
- Quick Barbecue Chicken
- Thai Coconut Curry Shrimp
- Fig and Goat Cheese Bruschetta
- Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)
- Pizza Margherita
- Lima Bean Dip (Salsa di Fagioli)
- Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
- Smoky Shrimp and Parmesan-Polenta Cakes
- Herbes de Provence Lamb Chops with Orzo
- Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread
- Black-Eyed Pea Cakes with Adobo Cream
- Sizzling Shrimp with Corn Relish
- Korean Sesame Beef with Lettuce Wraps
- Ham and Egg Fried Rice
- Steak Frites with Shallot Pan Reduction
- Hot Artichoke-Cheese Dip
- Dark Chocolate and Cherry Brownies
- Baja-Style Grilled Rock Lobster Tails
- Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
- Beet and Walnut Salad
- Walnut Rice
- Classic Walnut Boule
- Shiitake and Cabbage Noodles with Tofu
- Sausage Pizza (Pizza alla Salsiccia)
- Black Bean Pork and Zucchini
- Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas
- Chipotle Black Bean Dip with Corn Chips
- Vegetarian Chili
- Pecan Sticky Rolls
- Potato and Lamb Moussaka
- Grilled Chicken and Pesto Farfalle
- Caramel-Apple Cheesecake
- Kung Pao Shrimp
- Curried Chicken and Cashews
- Three-Cheese Macaroni and Cheese
- Bahn Mi
- White Chili
- Venison, Sausage, and Black Bean Chili
- Springfield Chilli
- Cincinnati Five-Way Chili
- Black Bean–Tomato Soup with Cilantro-Lime Cream
- Fruit and Walnut–Stuffed Pork Loin
- Mushroom Walnut Turnovers
- Roast Chicken with Pears, Shallots, and Walnuts
- Walnut Cake with Praline Frosting
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