You can transform bitter, unripe green walnuts into tangy and delicious pickled fruit, says gourmet chef Eberhard Braun. His top ingredient is time. It is an ideal way to use any unripe walnuts or ...

Claudia Roden’s new cookbook, “Arabesque: A Taste of Morocco, Turkey, & Lebanon” ($35, Knopf), is a generous, warm, open-door invitation to explore the tenets and nuances of a rich culinary legacy.

As such, you can use walnut syrup in almost any instance where you would use maple syrup, including as a topping for pancakes, waffles, or French toast. It would be decadent just served with a pat of ...

As a fellow college student, I understand the struggle of choosing convenience and thrift over health. It came as a surprise to me that fresh produce is one of the best things to buy on a budget. For ...

No shade to pumpkin spice cakes and treats—I do love a custardy pumpkin bread pudding—but I’ve been eager for a change. I wanted to make a cake that scratched the itch for a casual cold-weather ...

I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

Walnut liqueur shines in this simple sour cocktail. The Nocino Sour has a base of Cognac and calls for Italian walnut liqueur (also known as nocino), lemon juice, simple syrup, and Angostura bitters.