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A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
Sweet and earthy beets are at their best in this salad.
Sweet, salty, boiled peanuts.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Our pecan pie calls for honey, brown sugar, vanilla, and freshly roasted pecans for deeper, richer flavor and a big nutty crunch.
Apple pie and pecan pie unite to form a pie that may be greater than either of the originals.
These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
The perfect balance of salty and sweet.
These cookies marry the flavors of brown butter, pecans, and bourbon.
A bold, hearty broccoli salad that doesn't suck.
Move over banana bread—we have a new way to use up those black bananas...
Rich brown butter and maple syrup become a quick caramel, used to both candy the pecans and coat freshly popped popcorn.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Quick food hack: toast your nuts in the microwave for faster, more consistent, better results.
Skins versus shirts!
You think you know boiled peanuts? Think again
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
What do boiled peanuts have to do with civil rights laws? @mossr sets the record straight