Sometimes You Feel Like a . . . is featured in our Cheese+ 2017 issue.
Nuts are among the most versatile ingredients in the kitchen. Packed with protein and good-for-you fats, they come in an exciting range of flavors and textures—soft and buttery cashews and macadamias; tannic and earthy hazelnuts and walnuts—and punch up dishes of all sorts, from baked breakfast treats to salads, suppers, desserts, and everything in between. Here are a few of our favorite recipes featuring the magical little kernels—plus dairy pairing options, natch.
Mascarpone-Glazed Sticky Buns
Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples
Lunch: Crunchy, raw Brussels sprouts meld with brothy cheddar, earthy hazelnuts, and sweet apples in this make-ahead salad.
Boozy Blondies
Mid-Afternoon Sugar Fix: Turn white chocolate-macadamia nut cookies into brownies . . . and add bourbon for the win.
Muhammara
Cocktail Hour: Woodsy toasted walnuts lend a sturdy backbone to this super-savory dip.
Shrimp and Cashew Curry
Dinner: This dish uses ground cashews as the base for a rich, spicy sauce. Lime juice squeezed in at the end makes flavors pop.
Orange-Almond Tart
Dessert: Almond meal and fresh rosemary mixed into this tart’s crust add body, fragrance, and flavor.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Photographer Evi Abeler
Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
