Q Being a St. Louis native myself (not many of us in South Florida), I remember cracking and eating black walnuts in the basement. They have a unique flavor. I purchased some recently and made a cake ...

Move over, Buckeyes. Those famous shiny brown nuts from Ohio Buckeye trees may symbolize our beloved state university sports empire, but in culinary competition they're no match for a more useful ...

Directions: Preheat oven to 375 degrees. Sift flour and baking powder together. Pulse roasted black walnuts in a food processor till they are ground fine, but not powdered. Beat eggs and sugar ...

Growing in backyards across the South, this native ingredient is ripe for the fall harvest. If you've never been jarred awake by the ruckus of racquetball-size black walnuts plummeting from high up in ...

We regard this entrée as an “event entrée.” Yes, it’s a breakfast meal, but we prefer it as a Sunday dinner. Combine all the ingredients in a large mixing bowl. Allow the mixture to rest about 5 ...

Flavor: Earthy, robust, bold. Especially compatible with chocolate, vanilla, cherries, pumpkin, maple. Uses: Baking, ice cream, salads, coating for fish or chicken ...

S.S.M. of Bettendorf has asked Curious Cook to encourage readers to send in their favorite, home-tested recipes calling for black walnuts. S.S.M. is interested in gathering enough black walnut recipes ...

With memories of holidays past, this black walnut biscotti uses local dried cherries and black walnuts. This article first appeared in Traverse Northern Michigan. Find this story and more when you ...

M.J.C. of Rock Island has responded to the recent plea of S.S.M. of Bettendorf for recipes calling for black walnuts with a favorite recipe she's followed for more than 50 years. S.S.M.'s culinary ...

Here’s my idea of a great October dessert: a piece of hard cheese, a glass with a little red wine left in it and a bowl of walnuts. It’s the kind of finish that encourages you to linger at the table.