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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.

Hazelnut-Chocolate Bars

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.

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