Surprisingly easily. Unbelievably creamy. Even relatively inexpensive compared to store-bought cashew butter. Here’s how to make it at home.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home without any of those nasty preservatives or artificial anything.
Not just hippy health food, the veggie bowl (aka whole bowls or buddha bowls) can be whatever the heck you want it to be. Like this lovely little creation.
We can’t help falling in love with the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich—peanut butter, bacon, and banana—in a rich, gooey, messy pie.
Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the steep price tag.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
Slightly sweet, subtly complex, and insanely easy homemade beer nuts. Unlike anything you’ve ever experienced. Beer sipped on the side not optional.
We’re convinced this is the best cashew milk recipe on the planet. Includes dates for sweetness and is perfect in coffee.
We got nothing against the Larabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
This candied pecans recipe calls for sugar and spice—specifically cinnamon and nutmeg—and everything nice.
Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.
Suffice it to say, these are the sweetly spiced nuts we’ll be setting out at cocktail parties and gifting this holiday season.
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