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
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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
9 Nutty Sweets in Brussels
Amid the moules frite, croquettes au crevettes, magret de canard, and fantastic beer, Brussels is full of many charming chocolate shops. One of my favorite parts about visiting a shop is the complimentary bon bon almost always offered. Here are nine nutty sweets that caught my eye. More
Happy National Almond Day! 19 Recipes to Celebrate
February 16 is National Almond Day according to the food holiday gods. How will you celebrate? Here are 19 recipes to get you started. More
A Look Inside the New Whitman's All-Peanut Butter Sampler Box
I grew up in Philadelphia, home to many delicious things—soft pretzels, cheesesteaks, water ice, Tastycakes, and the Whitman's Sampler, that iconic, cross-stitch-looking box that at one time was made exclusively in the City of Brotherly Love. Whitman's is now owned by Russell Stover, and my taste buds have since come to appreciate more artisanal chocolates, but as your nut columnist, I was still excited to spot this all-peanut butter version of the classic assortment. More
How to Make Almond Milk, How It Compares to Soy Milk
It's easy to make almond milk at home: just blend some raw, blanched almonds with water, add a little honey or maple syrup and a dash of cinnamon for extra flavor, and strain out the solids. Nutritionally speaking, almond milk is just a smidgen lower in calories and fat content than soy milk. More
Happy National Peanut Butter Day! 20 Recipes to Celebrate
A whole day devoted to peanut butter? It's true. After celebrating National Pie Day yesterday, we're not wasting any time with another food holiday. Here are 20 recipes to inspire you today, from homemade Nutter Butters to peanut butter whoopie pies and an assortment of cookies. Have you celebrated yet today (read: have you eaten peanut butter today)? More
5 Poppy Seed Desserts to Know
Poppy seeds tend to get pigeon-holed as a bagel topper or the mandatory partner to lemons in scones and salad dressings. (They're also notorious for creating false-positive results on drug tests.) But they're in a number of traditional Central/Eastern European and Jewish desserts. More
Drinking a Peanut Butter Smoothie Instead of an Energy Drink
Go to the gym more, be more productive, finish that screenplay... All of these resolutions require energy. Instead of getting an extra energy boost from those fizzy, fluorescent drinks from skinny cans, what about a peanut butter smoothie? Ever had peanut butter in liquid form? More
5 Ways to Enjoy Marrons Glace, aka Candied Chestnuts
Marrons Glace (candied chestnuts) are a traditional gift in Europe during the holidays, and seem to slowly be gaining in popularity in the here U.S. If you're not yet part of the cult of the candied chestnut, you might not know what to do when you're presented with a box. More
10 Nutty Nutcrackers
Those walnuts, almonds, and pecans better watch out. They're about to get cracked by a bevy of newfangled and retro nutcrackers. (Anyone else love nutcrackers?) They're a fun, practical gift. Everyone loves nuts (well, the nut-allergic excluded) and everyone's got to crack 'em (only weenies buy them shelled, right?). More
Nut Liqueurs for Holiday Drinking
Most nut liqueurs are made by blending nuts with a mixture of botanicals (herbs, spices, flowers) and letting them steep in plain alcohol for period of time. The solids are removed, the strained alcohol is sweetened, and then the liqueur is bottled. You'll find nut liqueurs turning up in holiday drinks. Let's go over some of the varieties. More
How Did Macadamia Nuts Find White Chocolate?
This time of year, white chocolate macadamia recipes abound—in holiday cookies, bars, cakes, and more. But how did this delicious pairing come to be? Does anyone really know its origins? More
Why Are Peanut and Peanut Butter Prices So High This Year?
The major brands of peanut butter have announced wholesale price increases and many consumers have already seen a spike at their local grocery stores by 20% to 30% or more, and those that haven't will likely see increases by the middle of November. So just what's up with the peanut market? More
Have You Tried Walnettos, the Walnut Candy?
What's Up with Peanut Skins?
It turns out that peanut skins, long thought of as a waste product when making peanut butter and other peanut products, have some outstanding nutritional qualities. Do you like eating peanuts with skins on or off? More
Why Don't Americans Eat More Chestnuts Year-Round?
As cooler weather creeps in, the smell of roasted chestnuts wafts through NYC street corners. But we used to eat chestnuts much more than this. Did we just collectively lose out taste for them? Or did a century-old ecological disaster have anything to do with it? There is a veritable "cult of the chestnut" outside of the U.S. In Japan there are even chestnut flavored Kit Kats and chestnut flavored soft serve ice cream. More
Pastry Chef Zac Young's Peanut Butter Cheesecake with Grape Jelly Glaze
Zac Young, executive pastry chef of Flex Mussels Restaurants, perhaps best known for his stand-out performance on Top Chef: Just Desserts and for his frequent appearances on Cooking Channel's Unique Sweets, has loved PB&J from an early age. "My mother was a horrible cook! PB&J was often breakfast, lunch, or even dinner." More
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!
Have You Tried Walnettos, the Walnut Candy?
@Adam - Walnettos are definitely worth seeking out. I bet they'd also be great covered in dark chocolate if you're feeling cheffy.
As for inexpensive sweets using pistachios and hazelnuts, you've really got to go overseas for that. In Italy there are a lot of inexpensive chocolates and chocolate bars for sale with chopped hazelnuts in them.
If you're looking for pistachios, Turkey and the UAE are probably your best bet - I'm thinking Turkish Delight type sweets. You might find something in a local Middle Eastern food shop too.
Let me know if you find anything worth writing about!
Pastry Chef Zac Young's Peanut Butter Cheesecake with Grape Jelly Glaze
@emb343 - I have had that Friendly's sundae! It is kind of funny looking with that black raspberry ice cream - but very delicious.
Peanut Butter Cheesecake with Grape Jelly Glaze
@atmast & @Don M - Apologies - you are right, we mistakenly repeated flour on the ingredient list and omitted the baking powder. This has now been corrected. Thank you for alerting us to the typographical error.
Snapshots from France: Nutty Sweets and Biscuits from Brittany
@samiamb - I have seen peanuts (or arachides) here in France - roasted, salted, and even candied and occasionally dipped in chocolate. The French are not too fond of peanut butter though - they prefer Nutella!
Use Cashews to Make Vegan Whipped Cream
Thanks for all the great comments guys!
@dbcurrie - I'm not sure "fluffy" is the best word to describe the texture. It's rich and creamy, like a thick pudding. The consistency will vary depending on how much liquid you use and how much air you're able to incorporate. My home blender got good results but I bet something stronger like a Vitamix would be even better. I kept the mixture in the fridge for five days and it stayed emulsified (I sort of think that was your real question).
Ideal PB&J Anatomy
@luna_eats - I'm blushing, thanks! (and my mouth is watering - great combo)
@dmcavanagh - we need to expand your PB&J consciousness. if you have a moment, check out www.nutropolitan.com
The Brazil Nut Effect: Why They Always Sit on Top of Smaller Nuts, Explained
@Tylerca - I love that tip!
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
@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.