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 ...

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 ...

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.

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 ...

Christoph Herby stands inside his 96-square-foot sugar shed and watches the sap hauled from his black walnut trees boil. Steam rises from the evaporator and the air smells of buttered popcorn. “That’s ...