Hazelnuts have a distinct flavor. The small, round nuts are low in saturated fats and high in fiber and potassium. And they are a surprising way to add pizazz to a variety of dishes. Most hazelnuts ...

Preheat the oven to 400 degrees F with a large cast iron skillet inside. Peel, seed and cut butternut squash in to a medium size dice. In a bowl mix the diced squash with the salt and oil and place in ...

1. Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack. 2. Split vanilla pod ...

It’s officially the holiday season, which means it’s the best time of the year to test your skills baking gingerbread cookies for the first time, and romanticize roasting chestnuts on an open fire.

You can steam it, boil it, grill it or roast it. For this recipe, I like to roast medium-size asparagus that have been peeled and trimmed. You can’t beat the rich, grassy, slightly caramelized flavor ...

Roasted Beets With Avocado, Orange, Toasted Hazelnuts and Sherry Vinegar Serves 4 to 6 as a side dish 1 1/2 pounds red baby beets, 1 to 2 inches in diameter 4 tablespoons extra-virgin olive oil, ...

Note: Allow about a 1/2 pound of broccoli per person. The golden polenta makes a lush creamy bed for the flavorful roasted broccoli and toasted hazelnuts. This recipe works equally well with ...

From Potatopia founder Allen Dikker: One day I was in the mood for a nice and light, fresh salad for lunch. I had a bunch of hazelnuts on hand, along with some apples and sweet potatoes and thought, ...

I’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels ...