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If it’s December, it’s Oh Nuts season. Every year around this time they contact me, to see if I’d like to try out some of their uber-fresh, dizzyingly varied bulk nuts, dried fruit, and candy in my holiday baking. And every year I say yes, please. I opted for blanched almond flour. While I’m not ...Keep Reading
I might be a bit of a chocoholic. Let’s examine the evidence: Of all the tags on this blog, “chocolate” is second, with 98 posts as of this writing. Second only to “baking,” with 114. Which means that there are only 16 baking posts that don’t use chocolate. When it comes to cookies, the proportion ...Keep Reading
Olive Oil Granola is kind of a thing, have you heard? Melissa Clark started it, I think, in the New York Times (inspired by the one sold by Bklyn Larder—the very same people behind Franny’s), and soon after The Kitchn raved about the recipe. More recently Jenny at Dinner: A Love Story wrote about it. ...Keep Reading
Cute, no? I’ve had a pretty good year as a writer—the cookbook, of course, and steady work from several clients. Even a columnist gig, which I’ll announce in January when the first installment appears! So I decided, spur-of-the-moment-like, to send a little holiday cheer to some of my favorite editors. At first I thought I’d ...Keep Reading
Are you enjoying Holiday Goodies Week? I sure am! I feel like Oprah, except without, y’know, 2012 Volkswagen Beetles. This afternoon’s offer is another nutty one, but this time instead of a discount code there’s a giveaway attached. Read on… Nearly two years ago, Oh Nuts contacted me to see if I’d like to try ...Keep Reading