The changing colors and shorter days of fall mean holiday favorites like pecan pie, almond bark and nutty fruitcakes are just around the corner. But why save crunchy, nutrient dense nuts just for ...

This homey dish from Chez Michel chef Thierry Breton combines the rich, juicy flavors of roast chicken with tender vegetables redolent with creamy, slow-cooked garlic and shallots. Crunchy chopped ...

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Three things happen when you roast a hazelnut: It gets more flavorful, it blushes from the inside, and it takes on a pleasing crunch. So you definitely want to roast them in most cases. Another way to ...

1. To prepare dressing: Toast hazelnuts in a preheated 350-degree oven 10 minutes, or until papery skins begin to crack. Cool slightly and place in a kitchen towel. Rub together to remove skins. Place ...

Preheat your oven to 180°C. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for a further minute. Next add the ...

Roast a whole chicken with a few heads of baby orange cauliflower, some tiny orange, purple and white carrots and a handful of toasted hazelnuts. The earthy notes of the chicken, the caramelized ...