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.

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 ...

How to make pumpkin waffles with maple-walnut syrup This recipe adds pumpkin into the batter of the breakfast classic, making deliciously moist waffles that give you a dose of vitamin A and fiber. It ...

Instead of doing things the way they’ve always been done, here are recipes for Thanksgiving 2020 that throw tradition out the window — at least just this once — and show how the classics can be much ...

When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, ...

Combine walnuts, syrup, vinegar and thyme in a small pot. Bring to a boil, then set aside. Serve warm with Walnut-Crusted Pork Tenderloin. PER SERVING:> 562 calories; 14g fat (22 percent calories from ...