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 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.

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 ...

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 ...

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 ...

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 ...

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 ...

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.