That's Nuts: Almond Butter Bostock
What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course! More
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That's Nuts: Sweet Potato PB and J
My never-ending quest to turn everything into a PB&J reaches new heights with Thanksgiving leftovers. More
Will Peanut Butter Prices Shrink This Year?
This year we saw peanut butter prices shoot up because of a peanut shortage. But with this year's giant peanut crop, we may see lower peanut butter prices again soon. Just what is going on? Let me explain. More
That's Nuts: Peanut Butter to the Rescue During Hurricane Sandy
Some foods are perfect to have on hand in an emergency. Peanut Butter is versatile, nourishing, and easy to enjoy no matter what the situation. More
That's Nuts: Is California the Nuttiest State?
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
18 Easy Ways to Eat Peanut Butter
As much as we love PB&Js, it's time to think outside the sandwich. There are so many interesting and creative ways to enjoy peanut butter. Here are 18 to get us started: PB cinnamon rolls, PB sushi, PB hummus, and plenty more. More
That's Nuts: Trail Mix, Also Known As 'Student Food'
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
That's Nuts: Peanut Pico de Gallo
Making mole sauce isn't the only way to incorporate peanuts into Mexican cuisine. Try a peanut-filled salsa fresca, or pico de gallo, for a great pairing of spicy and nutty flavors. More
Peanutty Doughnuts Around New York
Everyone loves peanuts and peanut butter, and can anybody pass up a doughnut? Check out these 4 delicious treats that combine two of my favorite passions. More
Why Are Hazelnuts Also Called Filberts?
Hazelnuts are a staple in European confections and baked goods, as well as an ingredient in Fererro's popular Nutella spread. But hazelnuts have another popular name—filberts. How did that happen? More
5 Tasty Ways to Add Peanut Butter to S'mores
Chocolate, marshmallows, and graham crackers—three flavors that are all delicious with peanut butter. So why not use peanut butter to dress up your s'mores? More
That's Nuts: Nutty New Chocolates with a Southern Twist
Who doesn't love a good nut-filled chocolate bar? The rich, toasty crunch of nuts paired with smooth, sweet creamy chocolate is, to many candy eaters, a match made in heaven. Now the Colorado-based company Chocolove is embracing the always-delectable marriage of nuts and chocolate with two new flavors: Salted Peanut in Milk Chocolate and Peach & Pecan in Milk Chocolate. More
Ever Tried Peanuts in Coke?
First take a few swigs of the soda and when there seems to be enough room in the bottle, pour in a package of salted peanuts. Many dieheards insist that you've got to do this in a glass bottle, not plastic or a can, for the full effect. And sticklers will tell you definitely no Diet Coke, Coke Zero, or other brand substitutions allowed. More
8 Ways to Use Tahini
Tahini is best known as an essential ingredient when making hummus—but what to do with the rest of the jar? We've got eight ideas for making the most of your sesame seed paste! More
Goldenberg's Peanut Chews Get a New, Old-Fashioned Look
Everything old is new again for Goldenberg's Peanut Chews, a Philadelpia favorite for almost 100 years. The recipe's the same, but the old school treat has a new package that goes back to its roots. More
Coconutty Thai Iced Tea
Feeling the heat of summer? Cool off with this nutty, dairy-free version of cha-yen, or Thai iced tea. More
Forget Tahini; Make Hummus with Peanut Butter Instead
Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue! More
Behold the Power of Pecan Oil
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
Peanut Butter Beer: Shouldn't It Exist?
There are all kinds of flavored beers out there—beers made with pumpkin, raspberries, cinnamon, oysters. And with salty peanuts being one of beer's favorite partners, don't you think it's time that Peanut Butter Beer made an appearance? I was happy to discover this Chocolate Peanut Butter Porter from a New Jersey homebrewer. More
That's Nuts: A Nutty Alternative to Roux
You can thicken a broth by cooking something starchy, like noodles, rice, or potatoes in it. Some people add plain flour, and some cook up a roux (flour and butter, sautéed together in a pan) to thicken their soups. But there's a simpler and, some might say, healthier way to thicken a soup—nut butters! More
Important Passover Question: Is Matzo and Peanut Butter Kosher for Passover?
Jews all over the world are finding interesting ways to eat matzo this week. Matzo PB&Js are a favorite combination, but is it kosher for Passover? Well, the answer is a little tricky. More
That's Nuts: Walnuts and Bananas, the Dynamic Duo
Bananas and walnuts—we eat this combo all the time. How and why has it become so popular? More
How Do They Get the Salt Inside Roasted In-Shell Peanuts?
Ever wonder how roasted in-shell peanuts get salted before you ever crack the shell? We got to the bottom of this nutty little mystery! More
Tuna Cashew Casserole: Is This Really a Thing?
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
Make Honey Roasted Peanuts at Home
When they're good, honey roasted peanuts are a magnificent symphony of sweet and savory flavors with nutty and floral notes, and a crunch and munchability that's second to none. When they're bad, it's like eating a mouthful of dried peas dipped in sugar and salt. This homemade version is far from bad. More
That's Nuts: Almond Butter Bostock
@Ken G - That's a great comparison! I loved peanut butter toast as a kid too (still do). I should work on a Peanut Butter Bostock. I think the trick is figuring out how to replace the almond extract in the simple syrup with a peanut flavor. Maybe some roasted peanut oil would do the trick...
NY Times PB/Pickle Sandwich Article w/ Ed Levine and Lee Zalben
Ed, thank you again for recommending that Dwight contact me about his Peanut Butter & Pickle article. This week he taped an interview about the combo for CBS News Sunday Morning at the Peanut Butter & Co. Sandwich Shop which will air on Sunday, November 17, 2012 sometime between 9:00am and 10:30am Eastern time!
8 Ways to Use Tahini
@PSFam - I love that homemade halvah idea!
@jrmanor - Sesame Truffles = genious!
@Alex! - I think that from a flavor standpoint, tahini could work with a variety of vegetable and chicken based stocks. Even a beef stock could be good (I'm not sure about a fish or seafood stock - I'll have to test that out before I recommend it). I think the important factor is using herbs and spices to flavor your stock that will pair well with sesame, the main component in tahini. Lemongrass, citrus, red chiles, sundried tomatoes, and rosemary all seem to me like they would work well. Some very pronounced herbs and spices like cumin, Old Bay, or cilantro might be overpowering or clash with the sesame. At the end it comes down to personal choice. Experiment in small amounts and when you find a combo you like expand your recipe!
Goldenberg's Peanut Chews Get a New, Old-Fashioned Look
Glad to see so much love for Goldenberg's Peanut Chews!
@jimmyjo - I completely disagree. While I'm not a fan of some of the ingredients on their label, I think they've stayed fairly true to the original recipe (and size) of the product.
As for meltability of the chocolate - I'm not sure that's something I want in a candy bar. Buy if you're into melting peanut chews, check out this idea for Poached Pears with Melted Peanut Chew Sauce
Coconutty Thai Iced Tea
@nrkelly - It's really to taste, but I'd start with 1 tablespoon and then add more 1 teaspoon as a time until it's sweet and creamy enough for you. Also, please note the tea reocmmendations in the comments in the main post. Let us know how it turns out!
Coconutty Thai Iced Tea
@scherzophrnic - That's a great question. I asked my friend Linda Villano from SerendipiTea who says:
There is no fixed base for Thai Iced Tea. For best results one should use a broken leaf, rather than a full leaf as this will ensure a fast, strong infusion. Due to geographical proximity of Thailand to China, the recommended bases are Chinese Black Teas from Yunnan Province. BOP (Broken Orange Pekoe) or PF (Pekoe Fannings) are ideal grades. Another suitable base is Assam, a robust Indian tea from a region just north of Burma. Again, it's best to use broken leaves or fannings.
Good luck and happy brewing!
Forget Tahini; Make Hummus with Peanut Butter Instead
@candide - Anita Lo has some serious chops and is a very talented chef. A blind ingredient tasting during a high stress TV competition show taping is bound to frazzle your nerves, let alone your taste buds.
@kagredon - Tahini is a paste made from specially prepared ground sesame seeds. Just adding sesame seeds to the chickpeas in the food processor won't have quite the same effect.
Forget Tahini; Make Hummus with Peanut Butter Instead
@Alex! - That's not a bad idea. Great topic for a future post!
Forget Tahini; Make Hummus with Peanut Butter Instead
@Marcusj42 - As per the recipe, for best results, I recommend using unsweetened peanut butter for this. But using conventional, sweetened peanut butter shouldn't make the hummus overly sweet beacause you're only using a small amount. Enjoy!
Important Passover Question: Is Matzo and Peanut Butter Kosher for Passover?
@Lola del Rio - Good Question. During Passover, observant Jews aren't supposed to own any non-Kosher for Passover foods. Most accomplish this by doing some spring cleaning just before the holiday, and either throwing out or boxing up and placing in a garage or other storage area all of their non-K-for-P foods (and dishes). Local synagogues make arrangements to temporarily and symbolically "sell" those things to a non-Jewish person for the 8 days of Passover. For Jews that own food businesses (like me), this feat is accomplished by the Orthodox Union (which provides our Kosher certification) and is accomplished through the paper shuffle I described in the post.
How Do They Get the Salt Inside Roasted In-Shell Peanuts?
@david e - I am going to try really hard to forget the story you posted, but i fear the image has been imprinted on my brain!
@charthepirate - you are correct about the origin of red-dyed pistachios. For more info, plus a story from my childhood, check out http://www.seriouseats.com/2010/03/red-dyed-pistachios-are-you-still-out-there.html
9 Nutty Sweets in Brussels
@MiriamG - I agree that Marcolini chocolates are quite wonderful and I visited the shop in the Sablon. I found it to feel more like a showroom than a friendly little chocolate shop and i decideed not to include it because the experience wasn't as charming as the other places I visited.
@BooDan - I think you're talking about these:
http://sweets.seriouseats.com/2011/12/eating-sprinkles-the-dutch-way-hagelslag-on-bread.html
Happy National Almond Day! 19 Recipes to Celebrate
@Phong623 - your wish is my command: http://www.seriouseats.com/recipes/2009/12/almond-macaroons-recipe.html
Enjoy!
A Look Inside the New Whitman's All-Peanut Butter Sampler Box
Yay for all of the fun Whitman's memories. Glad to hear that some other folks love the map as much as me!
@sobriquet - What post were you reading?
How to Make Almond Milk, How It Compares to Soy Milk
@Jessica Tom - Funny Jessica, I answered this question on the Recipe post as well. The leftover almond solids can be worked into cookie or bread dough for some added texture and protein in those recipes. Enjoy!
Homemade Almond Milk
@Mamiejame - I did a post about Cashew Cream a few months ago: http://www.seriouseats.com/recipes/2011/08/cashew-cream-recipe.html You might like that a little more, but I'm not sure how it would work with coffee.
@lemonfair - Good questions. You comment helped me realize that I should do a post about how to blanch different kinds of nuts at home. I used pre-blanched almonds to make this and imagined that someone at home would do the same, but perhaps that wasn't realistic. To be honest, the flavor is the same if you leave the skin on the almonds - the color of the almond milk will just be a shade darker. Also, in regards to price, unless you have a great deal on bulk nuts, it will probably be less expensive to buy readymade almond milk. But hey, we often make stuff like this not just because of economy, but because we get to be creative in the kitchen with flavor combinations as well as control and limit stabilizers, preservatives, etc.
Homemade Almond Milk
@PS Farm - Great question! You could certainly add the solids to cookie or bread dough to add some protein and fiber!
5 Poppy Seed Desserts to Know
@ArtoriusRex - I don't think I've ever had poppy seeds in ice cream before - I'll have to try that soon!
5 Ways to Enjoy Marrons Glace, aka Candied Chestnuts
@Simon, I love that you are making Marrons Glaces ice cream using chestnuts in not 1 but 2 different forms! I love chestnut puree like the one you linked to, and will definitely be doing a post on that next year.
As for for the cheese & crackers prep, it was actually quite tasty (surprisingly so). I agree that they are most delicious on their own, but I put this post together because so many people are "chestnut averse," and seem to be able to enjoy their unique flavor and actually use them if they have some quick serving ideas. The cookie dough and oatmeal are particulary easy and delicious!
Nut Liqueurs for Holiday Drinking
@imwalkin - That drink sounds very delicious but very dangerous!
@scalfin - The flavors vary, but they are all typically very sweet, slightly bitter, with varying degrees of nuttiness. They're all pretty delicious on their own over nice, but they definitely add complexity and layers of flavor when combined with other spirits and mixers.
Nut Liqueurs for Holiday Drinking
@kdroste - Pecan liqueur? That sounds like a must try!
Nut Liqueurs for Holiday Drinking
@KevinMofM - I like equal parts of Nocino and Half and Half over ice. You could jazz it up with a dash of cinnamon schnapps like Goldschlagger!
How Did Macadamia Nuts Find White Chocolate?
@Ken G - that's an interesting link/story. Food trends are often spotted by small companies and then promoted nationally a little later on by bigger ones, so it's plausible and the timing is reasonable. I've never had a Blue Chip cookie, so I will have to check them out!
How Did Macadamia Nuts Find White Chocolate?
@Jessica Tom - I want to test your Fat + Fat = Yum theorem:
Pastry Crust + Coconut + Cream = Yum (The Coconut Cream Pie Axiom)
Hamburger + Cheese + Bacon = Yum (The Bacon Cheese Burger Axiom)
Fried Fish + Tartar Sauce = Yum (The Fish Fry Axiom)
OK yeah, it checks out!
NY Times PB/Pickle Sandwich Article w/ Ed Levine and Lee Zalben
http://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html Fascinating article, guest-starring two SE mainstays. Thought y'all might be interested!... More
Meet Your Farmers: Wes Shannon, a Peanut Farmer in Tifton, Georgia
"Boiled peanuts are considered the caviar of the south." Wes Shannon. [All photographs: Herb Pilcher] A few weeks ago I had the pleasure of spending some time with Wes Shannon, a peanut farmer in Tifton, Georgia. My company Peanut Butter & Co. only uses peanuts grown in the United States, and we try to maintain a tight connection with these farmers. While I had met Shannon before, this was my first visit to his farm. He took a break from the harvest to talk to me about peanuts and peanut farming. He even let me drive the tractor and dig up some of the peanuts! How are peanuts grown? Well, we usually plant peanuts in mid-May. The soil is good... More
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@patricium - Thanks for pointing that out. All fixed now!