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Entries tagged with 'cashews'

Cookie Monster: Salted Cashew Caramel Bars

Sweets Carrie Vasios Mullins 1 comment

Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd. More

Salted Cashew Caramel Bars

Serious Eats Carrie Vasios Mullins 8 comments

Buttery shortbread is topped with salted cashews and gooey caramel. Warning: Bet you can't have just one. More

Chickpea, Coconut, and Cashew Curry

Serious Eats J. Kenji López-Alt 24 comments

When I'm saying to myself, "What would my wife want for dinner?," the answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. This 30-minute curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews. More

S. H. Fernando Jr.'s Cashew Nut Curry

Serious Eats Caroline Russock Post a comment

Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat. More

Tuna Cashew Casserole: Is This Really a Thing?

That's Nuts Lee Zalben 10 comments

Casseroles are are a hodgepodge of ingredients—everything's fair game to get baked in that dish. But tuna with cashews? I had to taste it to believe it. More

Tuna Cashew Casserole

Serious Eats Lee Zalben Post a comment

There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles. More

Dulces: Islas Flotantes de Coco (Coconut Floating Islands)

Sweets María del Mar Sacasa 2 comments

The reason this French dessert is surfacing here under a Spanish alias is that islas flotantes are a served in many homes and restaurants around Latin America. The construction is the same as in their land of provenance: small mounds of feathery meringues float swanlike in a still, chilled pool of crème anglaise threaded with amber caramel sauce. More

A Cookie A Day: Kir Rodriguez's Cashew Polvorones

Sweets Caroline Russock 1 comment

These Cashew Polvorones, a recipe from Kir Rodriguez of the French Culinary Institute include finely ground cashews into sweet, crumbly-chewy little shortbread cookies. Once baked and coated with a heavy dusting of confectioners' sugar, you bite into the polvorone and that sweet richness from the cashews really does come through, making us wonder why there aren't more cashew cookies out there. More

Kir Rodriguez's Cashew Polvorones

Serious Eats Caroline Russock 3 comments

There are countless variations on Polvorones all over Spain and Latin America, but we especially love this version made with rich, finely ground cashews. More

Acorn Squash and Cashew Sorbet

Serious Eats Ethan Frisch Post a comment

Acorn squash offers a delicious combination of rich and nutty flavors that work really well in a dessert. More

Curried Chicken Salad with Grapes and Cashews

Serious Eats Jennifer Segal 2 comments

Succulent oven roasted chicken, juicy red grapes, crunchy cashews and celery dressed in a delicately spiced curry dressing. This is a welcome change from ordinary chicken salad, which is all too often dry and bland. Serve it for a fall picnic while the weather's still warm or over greens for a light dinner. More

Use Cashews to Make Vegan Whipped Cream

That's Nuts Lee Zalben 9 comments

Looking for a vegan or non-dairy substitute for whipped cream? Forget about all that artificial stuff. It turns out that cashews do the trick just fine! I had been hearing about this stuff for years. The internet is awash with different recipes and techniques, but after testing a bunch, here's the winner. More

Cashew Cream

Serious Eats Lee Zalben Post a comment

I prepared this recipe using a traditional home blender. After 2 to 3 minutes of blending the texture was fairly smooth with hardly any grit. A heavy duty or professional blender (like a Vitamix) will produce an even smoother texture and do it in a little less time as well. More

Edible DIY: A Hat Trick of Roasted Nuts

Sweets Lucy Baker 2 comments

Roasted nuts are a cinch to prepare and relatively inexpensive. Scooped into bags and tied with pretty ribbons, they make lovely gifts. Here are recipes for three favorites: Maple-Rosemary-Bourbon Pecans, Chili Lime Peanuts, and Curried Cashews. More

Curried Cashews

Serious Eats Lucy Baker 2 comments

Roasting these cashews twice ensures that they are toasty and crisp. The spicy curry, cumin, and cayenne are complimented perfectly by the caramelized brown sugar and just a hint of butter. Adapted from Better Homes and Gardens... More

White Chocolate Cashew Krispies

HeartofGlass 10 comments

Rice Krispies were rather dull to me. I preferred cereals with animal cartoon spokespersons like the Trix Rabbit. I was suspicious of the strange, creepy little men named Snap, Crackle, and Pop. But my new friend assured me not to worry—she could make the bland cereal taste good. She heated a bag full of puffy marshmallows and a bowl of neon yellow oleo, and stirred in the crackling cereal, measuring as if by memory. More

No-bake: White Chocolate Cashew Krispies

Serious Eats HeartofGlass Post a comment

"Layering" technique adapted from Cookie Madness... More

Outrageously Inauthentic Asian Salad

Serious Eats HeartofGlass Post a comment

[Photograph: Mary Pagones]... More

Why Cashews Remind Me of My Bar Mitzvah

That's Nuts Lee Zalben 14 comments

Cashews bring back memories of my bar mitzvah and the unique candy my mother had commissioned for the party. Who knew the intricacy of the sweets were a clue to the tedious nature of the cashew harvest? More

The Nuts in Kung Pao Chicken: Peanuts or Cashews?

Erin Zimmer 10 comments

[Flickr: Spy On Pea] Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. What about cashews? Or are peanuts more common? We tweeted and Facebooked the question, and the consensus seems to be with peanuts. "traditionally, only peanuts are used" (@kattebelletje) "Peanuts or no nuts. Never cashews." (@GarySoup) "peanuts for sure, says the girl who grew up in a Chinese restaurant" (@aliciac) Chinese cuisine mystery-solver Jenny 8. Lee directed us to this New York Times piece by Howard W. French from 2005. Apparently in south-central China, the... More

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