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 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 ...

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 ...

Got leftover pumpkins from Halloween? Don’t toss them—turn them into a hearty and flavorful meal! This Stuffed Pumpkin with Chicken and Walnuts recipe is a cozy fall favorite that’s easy to make and ...

1. Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy ...

In a large bowl, whisk together the yogurt, mayonnaise, Dijon, honey, salt and black pepper until combined. Taste and adjust the seasoning, if necessary. Fold in the cooked chicken, apples, celery, ...

I’ve been collecting cookbooks since the age of eight — a family trip souvenir. And I have been reading cookbooks since my early teens. No surprise now that in my advanced years it’s developed into ...

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.

Preheat oven to 400 degrees Fahrenheit. Line a baking tray with foil. Remove visible fat from chicken and pound until about 1/2-inch thick. This can be done with the palm of your hand or the bottom of ...