Call it going a little nuts. This time of year, we’re crazy about the earthy richness and crunchy texture nuts bring to this season’s foods—sweet and savory, simple and sublime.
Restaurants shell out a variety of nut-infused dishes guaranteed to satisfy your autumn-inspired appetite.
Pine nuts or pignolas—common in Mediterranean and Native American food cultures—come from pine trees, but only a few species of pine produce edible nuts.
Acorn squash is so rewarding to work with—not only does it taste great, but its sweet nuttiness is perfect as a flavor base for a variety of tasty stuffing. Plus, presentation is no-brainer stunning.
A universal coating for delicious fish or fowl.
Instead of the usual nine-inch round pie, try these pecan tarts. Called “tassies” in the South—no one is sure why—each one is a perfect mouthful of crunch and sweetness.