- Best Popcorn Crunch Ever!
- Best Baby Snacks: Little Duck Organics Tiny Fruits
- 3 Tasty Ways to Flavor Edamame
- Apple Pie for Breakfast, PB&J Porridge and More New Takes on Hot Grain Cereals
- If You Like Lamb Shanks, Try Lamb Shoulder Chops
- The Chestnut's Stunt Double
- Peanut Butter Plus
- Fantastic Austrian Pumpkin Seeds
- Whole-Wheat Pasta That You Can Cook Perfectly
- A Great Date
Red walnuts' bright hue gives party dishes a festive touch. / © Con Poulos
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I was shopping for stemmed artichokes at Eataly the other day when I came across the most beautiful walnuts I've ever seen. They were grown and packaged by the appropriately named Sanguinetti family in the Central Valley of California.
When you see their vibrant purplish-red color, you would swear they had been dyed (like they sometimes dye pistachios). The color actually comes from their red-skinned Persian parentage. With closed eyes, these large walnut halves taste just like a very fresh, crisp version of the brown English walnuts we”re familiar with, but they're so festive for parties—especially in nut mixes, salads, brittles, barks, breads and in other baked goods. Here are a few recipes that I love that would show off their gorgeous hue: