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• The Minimalist: Chestnuts in Season, Paired With Shrimp

  Chestnuts, which make their appearance each fall, are rich, starchy and stunningly delicious and a few go a long way. Read More... Posted Oct 24 2008, 10:02 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Spices, Nuts, Shrimp, Cabbage

• Many Foods Will Soon Be Labeled by Country of Origin

  Under the new rule, grocery stores will have to identify the country of origin for meats, produce and certain nuts. Read More... Posted Sep 30 2008, 05:31 PM by NYT > Dining & Wine Filed under: Agriculture Department, Labeling and Labels, Meat, Supermarkets, Nuts

• Food Stuff: A Cool Glass of Cashews

  Milky cashew juice, served chilled, is a refreshing change of pace. Read More... Posted Jun 24 2008, 07:36 PM by NYT > Dining & Wine Filed under: Fruit, Nuts, Juices

• A Good Appetite: Awaiting Spring’s Exotic Greens With an Old Family Friend

  Raisins in a spinach salad add a soft, chewy sweetness to contrast with the crisp greens and crunchy pine nuts. Read More... Posted Jun 03 2008, 07:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Salad Dressings, Nuts, Salads, Raisins, Spinach

• A Good Appetite: Olive and Almond: Mediterranean Delight

  Almond-stuffed olives are like a savory manifestation of chocolate and peanut butter, but better with cocktails. Read More... Posted May 13 2008, 09:23 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Nuts, Olives