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Entries tagged with 'That's Nuts'

Almond Butter Bostock

Serious Eats Lee Zalben 3 comments

Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate. 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

Honey Roasted Peanuts

Serious Eats Lee Zalben 1 comment

You can also add some herbs or spices to the sugar and salt mixture to create your own unique honey roasted peanuts. A teaspoon of cinnamon, ground ginger, or cayenne pepper would be nice.... More

Homemade Almond Milk

Serious Eats Lee Zalben 9 comments

Peanut Butter Cheesecake with Grape Jelly Glaze

Serious Eats Lee Zalben 3 comments

Pastry chef Zac Young's PB&J Cheesecake combines peanut butter, grape with a dark chocolate brownie base to create what he calls a "playful, nostalgic, and indulgent dessert." Young is the executive pastry chef of Flex Mussels Restaurants, a stand out... More

Rosa Parks' 'Featherlite' Peanut Butter Pancakes

Serious Eats Lee Zalben 6 comments

While Ms. Parks' recipe for "Featherlite" peanut butter pancakes has a complete and specific ingredient list, it is a little light on instructions, so I took some liberties and added some typical procedures for preparing pancakes. More

Super Easy PB&J Muffins

Serious Eats Lee Zalben 1 comment

I'm always looking for fun new ways to "get my PB&J" on. Who knew it could be as easy as a box of Jiffy Raspberry Muffin Mix and a cup of peanut butter? 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

Easy Chocolate Peanut Butter Crunch Fudge

Serious Eats Lee Zalben 8 comments

I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked. More

Muesli with Nuts and Dried Fruits

Serious Eats Lee Zalben Post a comment

Pistachio Milkshake

Serious Eats Lee Zalben 2 comments

Double Peanut Popcorn

Serious Eats Lee Zalben 10 comments

This recipe is perfect for popcorn you've just popped yourself, either with a hot-air popper, the stovetop, or an electric one that uses oil. You can even pop the microwavable kind (make sure it's plain and unsalted) then dress it... More

Almond Joy Hearts

Serious Eats Lee Zalben 34 comments

Vegetarian Chili with Peanut Butter

Serious Eats Lee Zalben 6 comments

Flickr: little blue hen... More

Elvis Presley's Favorite Peanut Butter Sandwich

Serious Eats Lee Zalben 2 comments

Celebrate Elvis Presley's birthday on January 8 with his favorite peanut butter sandwich. Adapted from The Peanut Butter & Co. Cookbook... More

Peanut Butter Fondue

Serious Eats Lee Zalben 5 comments

Add this peanut butter mixture to a warm fondue pot, and serve with skewered marshmallows, apple chunks, sliced bananas, hulled strawberries, or whatever dippable snack you're nuts about. More

Trail Mix Cookies

Serious Eats Lee Zalben 2 comments

Pecan Pie

Serious Eats Lee Zalben 1 comment

Pecan and Cheddar Cheese Balls

Serious Eats Lee Zalben 2 comments

Walnut and Stilton Cheese Ball

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