In Season: Nuts
Ancient Romans partaking in the festivities of Saturnalia—a raucous mid-December holiday that honored seed-sowing god Saturn— wagered nuts, not gold coins, as they rolled dice fashioned from sheep and goat knucklebones. A good haul of fall nuts, after all, was a good omen for the spring harvest to come. Later in western civilization’s story line, […]
Washed-Rind Cheese Tart with a Mixed Nut Crust
Italian Tallegio is an obvious choice for the washed-rind semi-soft cheese in this recipe. But other options that match the nutty crust are Limburger, Morbier, Port Salut, and Reblochon.
Rich, Velvety Hazelnut Chocolate Bars with Crème Fraîche
Chocolate ganache is typically made with heavy cream; here we use crème fraîche to add a welcome tangy note to these deeply chocolaty bar cookies.
Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples
Crunchy, raw Brussels sprouts meld with brothy cheddar, earthy hazelnuts, and sweet apples in this make-ahead salad
