It's no secret that I'm nuts for nuts — cashews, peanuts, walnuts, almonds, pistachios — I truly adore them all. That's because there's a lot to love about these nutrient-packed powerhouses; for ...

There are plenty of delicious sauces that can double as salad dressings. You only need a few simple tweaks to suit your ...

There’s a lot of herb flavor potential for pesto, and this fresh sauce always goes well with pasta. Although traditional pesto is made with basil and pine nuts, it can also be made using any ...

1. Light a grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them. 2. In a food processor, combine the ...

Pesto gets a nutty makeover! While the traditional recipe calls for pine nuts, I'm shaking things up by incorporating antioxidant-filled pecans into my rendition. Between the fresh basil, Parmesan, ...

Recipe is by Teresa B. Day. Marinated grilled shrimp (recipe below) Basil and pecan pesto (recipe below) Seasoned pizza crust (recipe below) Red bell peppers, grilled and cut into thin strips Gouda ...

Preheat oven to 200 degrees F. In a food processor, combine pecans, Parmesan cheese, 1 tablespoon minced garlic and basil leaves. Pulse 1-2 minutes or until mixture is well chopped and blended. With ...

The bottom line of this recipe for pork with corn-cilantro pecan pesto should encourage diners to sit back and enjoy their meal. It's from a collection put together by the American Heart Association ...

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The Georgia Pecan Commission estimates the state’s farmers produce 100 million pounds of pecans each year. In their efforts to encourage us to think “beyond the pie,” the commission partners with ...

We are, once again, above average. When the tens of thousands of recipes entered in the 44th Pillsbury Bake-Off Contest were whittled down to 100 finalists, they included five Minnesotans. Only three ...

1. Place the shrimp in a large bowl. In a small bowl, whisk together the remaining ingredients. 2. Pour the marinade over the shrimp and seal the container. 3. Chill for one hour, up to overnight in ...