This started out as an attempt at making Fesenjan, an intense Afghani and Persian concoction of chicken in a thick pomegranate walnut sauce. We got a bit carried away with it, though, and with the ...

It’s easy to dress up boneless, skinless chicken thighs with this nutty walnut crust. It keeps them juicy and adds a flavorful crunch. The recipe also works with boneless, skinless chicken breasts.

This refreshing chicken salad combines sweet grapes, crisp apples, and crunchy walnuts in a creamy dressing that’s light ...

Walnuts form a crunchy coating that contrasts with the juicy chicken. Hot pepper jelly lends a surprise punch. For the salad, just toss ripe tomatoes cut into cubes with rinsed, canned great northern ...

Walnuts give almonds a run for their money as the most indispensable nut in the pantry. We call them English walnuts. The English call them Persian walnuts. I wonder what the Persians call them.

Dear SOS: There is a neighborhood restaurant on Beverly Boulevard, just west of La Brea, called Cayenne Cafe. An outstanding dish is its grilled chicken with pomegranate-walnut sauce. It is the most ...

Instructions: Heat the oven to 450 degrees with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with ...

The distinctively, seductively nutty flavor and aroma of walnut oil is the essence of this salad. Serve it over red-leaf lettuce leaves or a mixture of signature greens, such as endive, chicory, and ...

It’s easy to dress up boneless, skinless chicken thighs with this nutty walnut crust. It keeps them juicy and adds a flavorful crunch. The recipe also works with boneless, skinless chicken breasts.