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