"nuts" news and stories

Not sure what to do with your hand blender?

• Health nuts are nuts for healthy nuts.
• But chickpeas -- the fresh, green kind -- are no slouch, either.
• Northern California is awash in fresh lettuce. Lettuce soup, anyone?
• When life hands you lemons, preserve them.
• ...Or reach for a glass of wine and a burger.

Happy National Pecan Day!

Prized for their buttery flavor and soft crunch, these versatile native American nuts are tree-grown in temperate climates (particularly states like Oklahoma, Texas and Georgia) and are, logically, a Southern favorite. They can be devoured raw or added to a variety of savory and sweet dishes. For tasty pecan recipes, check out our list of classic and more adventurous suggestions:

• Spiced Pecans
• Crepes with Caramel Sauce and Toasted Pecans
• Pecan-Raisin Drop Cookies
• Sweet Potato Pecan Puffs
• Maple-Ginger-Roasted Vegetables with Pecans
• Pecan Squares
• Chicory Salad with Quince and Pecans
• Maple Butter-Pecan Ice Cream

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Happy National Pistachio Day!

The delicious little nuggets of protein not only taste good, but are good for you: Proven to reduce risk of cardiovascular disease, reduce stress-related blood pressure levels, supply minerals, anti-oxidants and protein, the pistachio is a healthy snack. If you're located in the U.S., chances are the pistachios you nibble upon were grown in San Joaquin, California, the second largest producer of pistachios worldwide (Iran and Turkey are also leading growers).

Tasty raw or roasted, salted or unsalted, we can devour the nuts by the fistful when seasoned -- even Trader Joe's has caught on to the trend, with a chile-lime variety. Roast your own batch with this recipe, or create a unique flavor palate catering to your own tastes and preferences.

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Happy National Chocolate-Covered Nuts Day!

We'll admit it -- we're nuts about nuts lately. Spiced or sweet, salted or not, roasted or as is, we'll take them any which way they come -- and, when covered in a sweet chocolate glaze, we're likely to devour them by the handful.

Of the chocolate-covered honey-roasted cashews featured above, blogger Cherrapeno writes, "I think I was eating some chocolate at the time and on the table was a plate of nuts left over from my son's birthday party. The rest, as they say, is history." She suggests using jumbo cashews, as they're easier to coat, and topping them with your chocolate of preference -- temper the honey nuts with some bittersweet chocolate, if you're opposed to the overly saccharine.

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