Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat. We can understand why.
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
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