V.20 No.45 | 11/10/2011
Holiday snacking with a local twist
By Mina Yamashita
I make spicy sugared nuts at the holidays in volumes—six to eight pounds at a time—to share with friends during the holidays. Here’s my recipe. It’s very easy, and (if you don’t eat them all first) the leftover pieces are great on salads.
V.18 No.28 | 7/9/2009
Nuts for Beer
By Alex Brown and Evan George
Rosemary, olive oil and sea salt make pecans a big hit. Vanilla-honey and fresh nutmeg turn cashews into crack cocaine. But the real powerhouse of our most recent beer bust was an improvised recipe—stumbled upon while ransacking Alex's spice shelves—for spicy smoked peanuts. A touch of brown sugar, coarse salt, a kiss of cayenne, wallops of bright red Aleppo pepper and, crucially, smoked black pepper helped plenty of people brave the line for another bomber.
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