Once out of their shells, there’s the matter of roasting, because a rich-flavored hazelnut spread starts with a pile of sweet and fresh local hazelnuts roasted to the color of golden brown sugar.

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 ...

Hazelnuts, also called filberts, are rich, buttery and elegant. Perhaps the most difficult aspect of working with them is removing their skins. Here's how to do it: Place raw (shelled) hazelnuts in a ...

Baking celery may not be the most common way to prepare it, but this oven-baked celery with arugula is a game-changer. Roasting brings out its natural sweetness and depth of flavor, while the spicy ...

Many people think Patrick O’Connell of the Inn at Little Washington in Washington, Va., is the best chef in the country. I also appreciate the fact that he was one of the original 12 chefs who ...