Seasoned party nuts: an even coating without burned edges
Raw nuts, dry-roasted nuts and coated snack mixes behave differently in the oven.
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263 articles · Page 12 of 22
Seed pesto: using edible kernels for a smooth herb sauce
A seed pesto requires the edible inner portion of sunflower or pumpkin seeds.
Read article →Melon seeds for snacking: reading the package before roasting
Packaged melon seeds may already be roasted and salted.
Read article →Almond rice pilaf: keeping the nuts crisp and the grains light
A rice pilaf works most predictably when the rice type matches the recipe.
Read article →Pistachio pesto: choosing unsalted kernels and a balanced finish
Pistachio pesto needs shelled nuts, not a flavored snack mix.
Read article →Basil pesto: working quickly for a fresh herb flavor
Pesto comes together quickly once the ingredients are ready, so wash and dry the basil, measure the nuts and grate the cheese first.
Read article →Chestnut soup: building a smooth bowl from prepared chestnuts
Peeled cooked chestnuts simplify soup preparation, while raw chestnuts require a separate peeling and cooking stage.
Read article →Qamar al-din: turning apricot leather into a smooth drink
Apricot leather or paste used for qamar al-din is not the same as a bottle of ready-to-drink nectar.
Read article →A dried-fig spread: choosing the texture before simmering
Dried figs make a useful fruit spread when fresh fruit is unavailable, but their dryness varies.
Read article →Apricot and walnut cookies: distributing chewy fruit evenly
Dried apricot pieces should be small enough to distribute through the cookie dough without creating large sticky pockets.
Read article →Tamarind chutney: adjusting a concentrated sweet-sour sauce
Tamarind blocks, pulp and concentrated pastes vary in strength and preparation.
Read article →Freekeh with chicken: choosing whole or cracked grain
Freekeh may be whole or cracked, and that difference affects cooking time and texture.
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