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Entries tagged with 'nuts'

May Day Pie

Serious Eats Sarah Baird Post a comment

In this traditional treat of the Kentucky Derby, chocolate and nuts are poured in a crisp pastry crust. A little bourbon helps things shine. More

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) from 'The New Persian Kitchen'

Kate Williams Post a comment

Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings. More

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) from 'The New Persian Kitchen'

Serious Eats Kate Williams 1 comment

Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings. More

Poll: Nuts on Pizza, Way or No Way?

Slice Niki Achitoff-Gray 24 comments

Nuts seems to be all over pizza menus these days, and it's more than just the relatively traditional instances of pine nuts and pesto-like purées. Do you "do" pizza nuts? And if so, how do you like 'em served? More

Bar Bites: Sea Salt and Vinegar Peanuts

Marvin Gapultos 9 comments

Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one. More

DIY Simple Peanut Butter

Serious Eats Molly Sheridan 6 comments

A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all. More

That's Nuts: Is California the Nuttiest State?

That's Nuts Lee Zalben 7 comments

According to the California's Agricultural network, the state of California accounts for a whopping 46% of fruit and nut production in the US. Is California the nuttiest state? Just check out these stats... More

That's Nuts: Trail Mix, Also Known As 'Student Food'

That's Nuts Lee Zalben 6 comments

Everyone's talking about healthy foods for kids these days. In Europe, a popular snack is generically called "Student Food." Turns out it's just like something we call trail mix... More

Peanut Pralines

Serious Eats Alexandra Penfold 3 comments

These pralines are similar in taste and texture to the outside of a Payday bar and, best of all, they're super simple to make. More

Bourbon Old Fashioned Glazed Pecans

Serious Eats Marvin Gapultos 5 comments

A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing. More

Scooped: Really Rocky Road Ice Cream

Sweets Max Falkowitz 5 comments

This Rocky Road Ice Cream doesn't disappoint on the chunks, with white chocolate and hazelnuts added to the typical almond, marshmallow, and chocolate mix-ins. More

Portable Nut Butter Pouches

Erin Zimmer 26 comments

Back in 2008, we told you about an innovation called Peanut Butter Slices. Think Kraft Singles, but peel-able peanut butter in lieu of cheese. Unfortunately (or fortunately?) they don't make them anymore, but did we discover their cousins in pouch form? Yes we did. More

Curried Peanut Spread (Thai Satay Sauce)

Serious Eats Leela Punyaratabandhu Post a comment

[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in... More

Behold the Power of Pecan Oil

That's Nuts Lee Zalben 6 comments

Of all the cooking oils, pecan oil may be one of the most underrated and underused. Never tried it before? You don't know what you're missing! More

Walnut Crackers

Serious Eats dbcurrie 5 comments

[Photograph: Donna Currie] These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading... More

Spinach with Pine Nuts and Raisins

Serious Eats Carrie Vasios Mullins 1 comment

[Photographs: Carrie Vasios] About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection... More

7 Pecan Sweets We Love in San Francisco

Sweets Carrie Vasios Mullins 1 comment

I'm happy to report that San Francisco isn't leaving pecans to the South. Life would be too sad without gooey, pull apart sticky buns and classic pecan pie. The bakers around here have clearly realized that pecans are the perfect fatty foil to extra dark chocolate as well as an excellent match for anything with caramel. From tassies to oatmeal bars, here are 7 of our favorite pecan sweets in SF. More

Gluten-Free Almond-Maple Granola Clusters

Serious Eats Elizabeth Barbone 6 comments

Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. If you are allergic to nuts, omit the flour. The recipe works well without it. The recipe makes a generous amount of granola. If you... More

Sara Kate Gillingham-Ryan's Maple-Bacon Spiced Nuts

Serious Eats Caroline Russock 4 comments

These Maple-Bacon Spiced Nuts from Sara Kate Gillingham-Ryan's Good Food to Share are a great way to get any party started. A bowl of mixed nuts is one of the world's greatest accompaniments for drinks and adding warm spices like cumin, cinnamon, cayenne, and ginger makes them even more snack worthy. And throwing bites of maple-glazed bacon into the mix? Well, let's just way that you might want to double, or even triple this recipe just to be safe. 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

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