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Entries tagged with 'cashews'

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

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

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

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

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

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

Dinner Tonight: Cashew Chicken Curry with Cilantro Sauce

Serious Eats Nick Kindelsperger 2 comments

[Photograph: Nick Kindelsperger] Though I was excited to find a curry recipe that only required ten ingredients a couple weeks ago, this one—also in 660 Curries by Raghavan Iyer—happens to get by with only eight. Of course, garam masla isn't... More

Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews

Serious Eats Nick Kindelsperger 3 comments

I found this recipe in Things Cooks Love, a beautiful cookbook by Marie Simmons. The book is laid out differently than most, and instead of breaking things down by ingredient, it organizes recipes by the equipment you'll need to cook... More

Meat Lite: Spicy Cashew Pork

Serious Eats Tara Mataraza Desmond 1 comment

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring... More

Butterscotch Cashew Bars

Serious Eats Lucy Baker 3 comments

The following recipe is from the October 29th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Butterscotch cashew bars were one of Amy Scherber's favorite after-school snacks when she was a child.... More

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