Tag: nuts

Nuts About Pistachios

by , February 8th, 2012
pistachios

Pistachios are wonderful on their own, but they make a great appetizer when drizzled with honey and served with apples and cheese.

No other nut boasts an emerald hue like the pistachio does. Find out what you’re getting when you crack open a pistac...

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Three Ways to Use: Mixed Nuts

by in Food Network Magazine, Recipes, October 24th, 2011

nutty fig toasts
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like root beer or hummus.

Mixed nuts come in all shapes and sizes, making them an extremely versatile ingredient. Packed full of protein, this blend of cashews, hazelnuts, almonds and peanuts are a great snack or, like in these three recipes, can add a little extra oomph to otherwise ordinary dishes.

This month, Jonathan Milder, Vince Camillo and Andrea Albin transform this nutty snack into pasta, toasts and toffee.

Get the recipes and vote for your favorite »

Off the Beaten Aisle: Marcona Almonds

by in Recipes, June 2nd, 2011

tomato sweet potato soup
Five years can make a world of difference for an almond.

That’s about how long it took for Spain’s addictively good marcona almond to go from obscure gourmet goodie to a Trader Joe’s staple with serious culinary cred.

Why do you care? Because marconas are not your average almond. These wide, teardrop-shaped treats are the filet mignon of the nut world.

Almost literally.

The flavor and texture of marcona almonds are entirely different than the more common California almond. A higher fat content helps explain the textural difference – tender-crunchy and moist.

As for flavor, think uber-savory and steak-like. And it doesn’t hurt that they typically are prepared by being fried in olive oil, then sprinkled with salt.

Once only a limited import, marcona almonds now are widely available, often sold near the cheese, olives and other so-called gourmet items.

Find out what you can make with marcona almonds »