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Entries tagged with 'peanuts'

Chocolate Peanut Pie

Serious Eats Alexandra Penfold 1 comment

The chocolate, peanut, and sweet goo combination in this pie is reminiscent of a candy bar come to life, with an added air of sophistication from the molasses. More

Sea Salt and Vinegar Peanuts

Serious Eats Marvin Gapultos 6 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

Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

Serious Eats Kate Williams Post a comment

Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles brings the vegetables together, and then the whole caboodle is topped with fried shallots and roasted peanuts. You will, of course, have find a good way to julienne a giant papaya, pickle carrots, fry both tofu and shallots, and mix it all together before dinner. It is no last-minute side dish, but you'll be happy to have put in the time. More

Snacker Bars

Serious Eats Emma Kobolakis 5 comments

These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel and chocolate is as classic as it is crave-able. More

Naomi Duguid's Banana Flower Salad, Rakhine Style

Serious Eats Kate Williams Post a comment

I had never eaten banana flowers until this week, let alone carry one home and prepare it myself. But after making the Banana Flower Salad from Naomi Duguid's Burma, I'll be keeping my eyes peeled for the purple buds from now on. More

Naomi Duguid's Chopped Roasted Peanuts

Serious Eats Kate Williams Post a comment

These nuts are a key ingredient to many Burmese dishes (like Banana Flower Salad) and are worth roasting and chopping in bulk so you'll have them on hand. More

Peanut Butter Honey Ice Cream

Serious Eats Max Falkowitz 6 comments

A creamy, deeply peanutty scoop with the complex flavor of honey. More

Cold Sichuan Noodles with Spinach and Peanuts

Serious Eats J. Kenji López-Alt 4 comments

This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite. 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

Peanut Pico de Gallo

Serious Eats Lee Zalben 1 comment

Classic pico de gallo with a scattering of peanuts. More

Peanut Buttery Hummus (No Tahini)

Serious Eats Lee Zalben 5 comments

Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue! 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

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

Chocolate Peanut Biscotti

Serious Eats Lauren Weisenthal Post a comment

These twice baked, crunchy chocolate cookies are liberally studded with peanuts. More

Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil (Vegan)

Serious Eats J. Kenji López-Alt 23 comments

[Photographs: J. Kenji Lopez-Alt] Note: Fresh Chinese wheat noodles are available in most Asian markets. 1/4 pound dried linguini, fettucini, or spaghetti can be substituted if fresh Chinese noodles are unavailable. About the author: J. Kenji Lopez-Alt is the Managing... More

Homemade Butterfingers

Serious Eats Bravetart 23 comments

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient. More

Better Than Snickers Ice Cream

Serious Eats Max Falkowitz 2 comments

The ice cream base is a simple one, peanut butter with a hefty enough dose of vanilla to simulate nougat. More

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

Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)

Serious Eats María del Mar Sacasa Post a comment

Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

Peanut Horchata Sorbet

Serious Eats Max Falkowitz 2 comments

This is a sorbet that tastes like it isn't, bursting with nutty, buttery, and spicy flavors. It's an easy recipe with a few important tricks. First, use real Ceylon cinnamon, called canela in Mexico. It's a big part of what makes horchata taste like horchata. More

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