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magazine fasteasyfresh wheat germ scones with dried fruits and nuts
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Cooking
I’m writing them into my last will and testament.
Sarah Jampel
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
For longer-lasting nuts, turn to the freezer.
Ali Francis
techniques
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Claire Saffitz
Restaurants
Enabling cheese night, every night.
Elyssa Goldberg
Culture
A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).
Elyssa Goldberg
Culture
A roundup of food news from around the Internet on April 15, 2014.
Rochelle Bilow
Cooking
Eating this pesto is as close to dining in a Paris bistro as I'm going to get.
Emma Wartzman
Lifestyle
Farm-direct cashews toasted in coconut oil and mixed with fresh herbs and spices? Okay!
Nikhita Mahtani
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha
Cooking
Bite-size, not too sweet, just the right amount of salty.
MacKenzie Chung Fegan
Culture
Today's recommended links by BA editors...
Julia Bainbridge
Cooking
Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.
Rochelle Bilow
Culture
A roundup of food news from around the internet on January 16, 2014
Mike Lew
Sara Dickerman
Cooking
We got the recipe right here.
The Bon Appétit Staff
Cooking
3 tips for getting that spelt or rye crisp just right
Julia Kramer
Cooking
Put miso in your nut butter and never look back.
Chris Morocco
Cooking
Customizable nut butters with the blitz of a food processor.
Sarah Jampel
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Cooking
Nut butter is good for a whole lot more than just eating from the jar—here are 4 new ways to use it.
Rochelle Bilow
Cooking
Don't invite me over for cocktails in December unless there's a bowl of spiced nuts on the table, okay?
Amiel Stanek
Christopher Michel
Shopping
This alternative to peanut butter is a little bit salty, a little bit sweet, and 100% nut-free.
MacKenzie Chung Fegan