- Heirloom Recipes
- Granola—Breakfast of Champions
- Test Kitchen Essential Tool #4
- Black Bananas--Just How I Like 'Em
- Upcycling Redux—Another Use for Broccoli
- Dinner Chez Grace, Merci Melissa
- Help Me Solve My Heirloom Tomato Mystery!
- Test Kitchen Essential Tool, Part 1
- Picadillo--Ultimate Comfort
- Sticky, Chewy, Messy, Gooey: My Favorite New Dessert Cookbook
Not long ago, I discovered that pecans and walnuts (two very fatty and delicate nuts) toast beautifully in the microwave. This morning, with no time to preheat the oven for a meager handful of hazelnuts, I decided to put the microwave method to the test. Well, it worked like a charm—mostly. For 1/2 cup of raw, unblanched hazelnuts, I set the timer for two minutes, which was a tiny bit long. A few of the nuts were too dark to use, but most were perfect. The nuts cooled more quickly, the skins blistered and were magically easier to remove. In the future, I think I'll do 30-second intervals (which is good for all nuts) to control the toasting.