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 ...

Crust: In a medium mixing bowl, whisk together the flour and salt. Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until it forms a crumbly mixture. Add ...

The restaurant from which I snagged the recipe uses the dressing on a salad with peppery arugula, sharp and creamy blue cheese and toasted walnuts. The dressing makes the perfect accompaniment. The ...