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A collection of news and information related to Hazelnuts published by this site and its partners.

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    Feb 10, 2013 |Story| Los Angeles Times

  1. In Portland, Ore., a garden of pastry delights

    PORTLAND, Ore. — Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality?
    PORTLAND, Ore. — Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality? It's helpful if the pursuit of that bliss involves a white-hot...

    Tags: Biscuits, Bacon, Shortbread, Scranton, Breads

    2. May 4, 2010 |Story| Los Angeles Times

  2. Recipe: Mother's Biscotti

     
      Mother's Biscotti 1 1/3 cups sugar 1/2 teaspoon salt 1/3 cup olive oil, plus extra for work surface and baking pan 1 teaspoon vanilla extract 1 teaspoon almond extract 3 eggs 3 cups matzo cake meal, about 1 cup whole almonds Beat sugar, salt,...

    Tags: Butter, Almond Extract, Salt, Cherries, Biscotti

    3. Apr 13, 2013 |Story| Los Angeles Times

  3. Culinary SOS: Brunos budino al caramello

    <strong>Dear SOS:</strong> We had dinner one night at <a href=&quot;http://www.brunosbrea.com/">Brunos Trattoria</a> on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the <em>budino al caramello</em> (caramel pudding/chocolate ganache/whipped cream). Yes, it was so good that we would definitely be willing to go there just for that! Is there any way you could get that recipe?
    Dear SOS: We had dinner one night at Brunos Trattoria on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ganache/whipped cream)....

    Tags: Sour Cream

    4. Mar 26, 2013 |Story| Los Angeles Times

  4. Recipe: Celebrate Easter with a 'Peeps-tini' cocktail

    <span class=&quot;userContent">It was Peeps-o-rama on the <a href="http://www.ustream.tv/recorded/30397267">latest episode</a> of <a href="http://tradiov.com/la/videoscategory/forkinamazing/" target="_blank">Forkin' Amazing</a> on <a href="http://tradiov.com/">TradioV</a>! Hosts <a href="https://twitter.com/Jenn_Harris_" target="_blank">Jenn Harris</a> and <a href="https://twitter.com/greystick" target="_blank">Dominic Riley</a> were so sweet to have me on their Internet radio show again, and I was happy to dish on all things Peeps.</span>
    It was Peeps-o-rama on the latest episode of Forkin' Amazing on TradioV! Hosts Jenn Harris and Dominic Riley were so sweet to have me on their Internet radio show again, and I was happy to dish on all things Peeps. We talked about Food's current story...

    Tags: Google+, Just Born, Inc.

    5. Mar 29, 2012 |Column| Chicago Tribune

  5. Simply glamorous

    Chicagoans have been enjoying a mini-boom of Spanish flavors of late. First there was Vera, which opened late last year in the Market District, and now Tavernita, which has been packing them in since its January opening in River North.
    Chicagoans have been enjoying a mini-boom of Spanish flavors of late. First there was Vera, which opened late last year in the Market District, and now Tavernita, which has been packing them in since its January opening in River North. And what a...

    Tags: Salads, Tomatoes, Restaurants, Bars and Clubs, CLTV

    6. May 31, 2012 |Column| Chicago Tribune

  6. Carbo-loading

    As I exited Balena a week or so ago, a passing stranger stopped me.
    As I exited Balena a week or so ago, a passing stranger stopped me. "Good restaurant?" he asked, jerking his head toward the door. I nodded enthusiastically. "Great pizzas," I said. And in that split-second, I fear I gave Balena, which opened two...

    Tags: Salads, Butter, Salt, Pizzas, Chicago Tribune Columnists

    7. Aug 2, 2009 |Story| Chicago Tribune

  7. Native shrubs worth planting

    After decades of looking for new and exotic plants, gardeners are starting to use what's local: our native prairie shrubs.
    Special to the Tribune
    After decades of looking for new and exotic plants, gardeners are starting to use what's local: our native prairie shrubs. "Native shrubs combined with exotics give us a huge palette of plants from which to select something appropriate," says Karla...

    Tags: New Jersey, Morton Arboretum

    8. Jun 12, 2012 |Story| Baltimore Sun

  8. From the Harvest: Spring onions calcot style

    Spring onions rarely get a chance to shine. They are always relegated to playing fourth or fifth fiddle. But the spring onion has much more to offer than being a bit player in a soup. From now until the end of the summer, farmers' markets all over Maryland will offer these pungent alliums in sizes ranging from pencil thin to baseball thick. They're a cheap and easy way to impress your friends and family at a cookout (using our recipe, natch).
    Spring onions rarely get a chance to shine. They are always relegated to playing fourth or fifth fiddle. But the spring onion has much more to offer than being a bit player in a soup. From now until the end of the summer, farmers' markets all over...

    Tags: Almonds, Salt, Tomatoes, Onions, Recipes

    9. Jul 3, 2012 |Story| Baltimore Sun

  9. From the Harvest: Grilled peaches with goat cheese and barbecue sauce

    The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of the season.
    The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of...

    Tags: Cheese, Peaches

    10. Jul 10, 2012 |Story| Baltimore Sun

  10. From the Harvest: Grilled string beans and garlic scapes in miso vinaigrette

    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were fresh and properly cooked. But the problem is how to cook them differently. While steaming in a pan or boiling in salted water work well, it can get a little monotonous. So this time, try grilling. The dry heat evaporates the water inside the beans and concentrates the flavor while also picking up char from the flame. I use a perforated grill pan to cook my beans on the grill, but a grill basket with smaller opening works well also (in a pinch you could use your oven on broil and a cookie sheet). The key to this dish is tossing the still-sizzling string beans and scapes into the vinaigrette, which cooks the rawness out of the garlic and shallots. Garlic scapes are available at farmers' markets as well and are the curly stalks that shoot out of the tops of garlic bulbs. They are slightly garlicky and fantastic when mixed with string beans. If you cannot find scapes, substitute an equal amount of beans for them.
    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were...

    Tags: Garlic, Green Beans, Shallots, Kosher Salt

    11. Nov 14, 2012 |Story| Chicago Tribune

  11. A seasonal stunner

    Of all the holidays in this country, none may be as rich with tradition as Thanksgiving.
    Of all the holidays in this country, none may be as rich with tradition as Thanksgiving. The turkey stars. Bit players include stuffing, potatoes and buckets of gravy. Everything is seasoned to taste, influenced by the flavorings and stuffings and side...

    Tags: U.S. Department of Agriculture, Salt, Turkey (animal), Recipes, Onions

    12. Mar 16, 2013 |Story| Los Angeles Times

  12. The California Cook: Citrus in salads, while you wait for tomatoes

    The cook's year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls. You've done it too. Don't try to deny it.
    The cook's year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls....

    Tags: Tangerines, Salads, Diana Ross, Pies and Tarts, Foods and Beverages

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