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What can I say? I am nuts for nuts. They come in all shapes, sizes, flavors and colors. They grow on trees as the seeds of fruit, and offer the perfect balance of savory and sweet. Unfailingly satisfying, nuts are like a cherry on an ice cream sundae--a little something extra to add that special touch.
My love of nuts dates back to early childhood when I learned to fish for cashews and macadamias in a sea of mixed nuts crowded with almonds, peanuts and the ever-perplexing Brazil nut. Cousins and I would compete for these delicious specimens at holiday feasts. More satisfying than any hors d'oeuvre was that perfectly plump toasted cashew, salty and golden, full of flavor and gustatory pleasure.
My cashew craze culminated ten years ago on a trip to Brazil where I discovered my favorite nut's origin, the caju fruit. The fruit itself, shaped somewhat like a pepper, is scarcely edible, having an unripe flavor. At the base of the fruit hangs the cashew nut, like a stem, in the shape of a kidney bean. I love the very sight of it.
The Nutty Professor
Cashews may be my first love, but not my only love. I adore all nuts. Every time I see a menu item that includes nuts, I invariably order it. Toasted pecans or almonds somehow make the most basic salad gourmet. If ever I see pignoli nuts in any dish at an Italian restaurant, I consider my menu selection a fait accompli. Pistachios are so worthwhile that I do not even mind having to dig them out of their shell. White Chocolate Macadamia is by far my favorite cookie, and I firmly believe that roasted chestnuts are the best snack on a cold winter day.
Nuts, after all, are the quintessential food. They are found all over the globe, appear in every world cuisine, and provide protein, healthy fat and a variety of nutrients. They are, in fact, one of the few foods that vegans, vegetarians, and we meat eaters will eat in harmony. Another compelling reason to love nuts: they taste great and have substance!
The Nuts and Bolts
There is literally a world of nuts to discover, and if it interests readers, we certainly can learn more in a second installment. Here are some basics to get us started:
Almonds: Although now considered a California nut (the Golden State still grows more than half the world supply), almonds are said to have originated in ancient China or the Middle East. Plantings of this crop moved westward to the Mediterranean region, where Spain and Italy became major almond producers. In the middle 1700s, the Franciscan Padres brought almonds to California to grace their missions.
Cashews: According to Indian legend, the cashew was anciently revered as a source of superhuman power and strength. The cashew is a large evergreen tree that reaches heights of 30 to 40 feet. The outer covering of the cashew fruit from which the nut is borne contains extremely caustic oil that must be burned off before the nut can be touched. The kernels are then boiled or roasted again, and a second shell is removed.
Hazelnuts: Some people call it a Hazelnut and some a Filbert. Does it matter? Well, "hazelnut" is probably more correct because this nut is a member of the Hazel family and is derived from the Greek and Anglo-Saxon words for "helmet" or "bonnet." Filbert is probably from St. Philbert's feast day, which occurred in England during late August when the nuts were harvested.
Macadamias: The Hawaiian Macadamia is considered the world's richest, most elegant nut. Macadamia trees grow best in the fertile volcanic soil of Hawaii. The trees take years to mature and the harvest is relatively small. Only 35,000 acres are harvested during each nine-month growing season, perhaps one of the reasons they are so expensive.
Pecans: For centuries, Native Americans enjoyed the delicious taste and nutrition of pecans, native to the south central U.S. and northern Mexico. In fact, the name pecan comes from an Indian word, "paccan," meaning "a nut with a shell so hard it must be cracked with a stone."
Walnuts: These are the oldest nuts on earth, dating back to 50,000 B.C. Once wild, walnut trees were domesticated about 12,000 years ago. The Romans and Greeks found walnuts to be far superior to the acorns and beechnuts most people ate during that era. Walnuts were brought to the U.S in the same fashion as almonds: by Spanish Padres to the California coastal missions in the eighteenth century.
The following dish (part of my final project in culinary school, in fact) is a tribute to nuts, their power to mesmerize the diner at the mention of their name, and their knack for making the food with which they are paired even more delectable.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/lauren-braun-costello/212-love-of-nuts/
For the Love of Nuts
What can I say? I am nuts for nuts. They come in all shapes, sizes, flavors and colors. They grow on trees as the seeds of fruit, and offer the perfect balance of savory and sweet. Unfailingly satisfying, nuts are like a cherry on an ice cream sundae--a little something extra to add that special touch.
My love of nuts dates back to early childhood when I learned to fish for cashews and macadamias in a sea of mixed nuts crowded with almonds, peanuts and the ever-perplexing Brazil nut. Cousins and I would compete for these delicious specimens at holiday feasts. More satisfying than any hors d'oeuvre was that perfectly plump toasted cashew, salty and golden, full of flavor and gustatory pleasure.
The Nutty Professor
Cashews may be my first love, but not my only love. I adore all nuts. Every time I see a menu item that includes nuts, I invariably order it. Toasted pecans or almonds somehow make the most basic salad gourmet. If ever I see pignoli nuts in any dish at an Italian restaurant, I consider my menu selection a fait accompli. Pistachios are so worthwhile that I do not even mind having to dig them out of their shell. White Chocolate Macadamia is by far my favorite cookie, and I firmly believe that roasted chestnuts are the best snack on a cold winter day.
Nuts, after all, are the quintessential food. They are found all over the globe, appear in every world cuisine, and provide protein, healthy fat and a variety of nutrients. They are, in fact, one of the few foods that vegans, vegetarians, and we meat eaters will eat in harmony. Another compelling reason to love nuts: they taste great and have substance!
The Nuts and Bolts
There is literally a world of nuts to discover, and if it interests readers, we certainly can learn more in a second installment. Here are some basics to get us started:
Almonds: Although now considered a California nut (the Golden State still grows more than half the world supply), almonds are said to have originated in ancient China or the Middle East. Plantings of this crop moved westward to the Mediterranean region, where Spain and Italy became major almond producers. In the middle 1700s, the Franciscan Padres brought almonds to California to grace their missions.
Cashews: According to Indian legend, the cashew was anciently revered as a source of superhuman power and strength. The cashew is a large evergreen tree that reaches heights of 30 to 40 feet. The outer covering of the cashew fruit from which the nut is borne contains extremely caustic oil that must be burned off before the nut can be touched. The kernels are then boiled or roasted again, and a second shell is removed.
Hazelnuts: Some people call it a Hazelnut and some a Filbert. Does it matter? Well, "hazelnut" is probably more correct because this nut is a member of the Hazel family and is derived from the Greek and Anglo-Saxon words for "helmet" or "bonnet." Filbert is probably from St. Philbert's feast day, which occurred in England during late August when the nuts were harvested.
Macadamias: The Hawaiian Macadamia is considered the world's richest, most elegant nut. Macadamia trees grow best in the fertile volcanic soil of Hawaii. The trees take years to mature and the harvest is relatively small. Only 35,000 acres are harvested during each nine-month growing season, perhaps one of the reasons they are so expensive.
Pecans: For centuries, Native Americans enjoyed the delicious taste and nutrition of pecans, native to the south central U.S. and northern Mexico. In fact, the name pecan comes from an Indian word, "paccan," meaning "a nut with a shell so hard it must be cracked with a stone."
Walnuts: These are the oldest nuts on earth, dating back to 50,000 B.C. Once wild, walnut trees were domesticated about 12,000 years ago. The Romans and Greeks found walnuts to be far superior to the acorns and beechnuts most people ate during that era. Walnuts were brought to the U.S in the same fashion as almonds: by Spanish Padres to the California coastal missions in the eighteenth century.
The following dish (part of my final project in culinary school, in fact) is a tribute to nuts, their power to mesmerize the diner at the mention of their name, and their knack for making the food with which they are paired even more delectable.
Pumpkin Soup with Creme Fraiche, Toasted Pistachios and Pistachio Oil
Made with pistachios, onion, garlic, potatoes, olive oil, pumpkin puree, chicken stock, nutmeg, bay leaf, salt and freshly ground black pepper
Made with pistachios, onion, garlic, potatoes, olive oil, pumpkin puree, chicken stock, nutmeg, bay leaf, salt and freshly ground black pepper
Serves/Makes: 4
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 potatoes, peeled and cut into small chunks
- 2 tablespoons olive oil
- 1 1/2 cup pumpkin puree
- 4 cups chicken stock
- 1/2 teaspoon nutmeg
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- 1/4 cup toasted green pistachios
- creme fraiche or sour cream for garnish
- pistachio oil for garnish
Heat olive oil in a small stock pot and add the onion and garlic. Saute for a few minutes, but do not allow the mixture to color. Add the chicken stock and potatoes and bring to a boil.
Reduce heat, add the pumpkin puree, bay leaf, thyme, salt and pepper. Cook over low heat, just simmering, for an hour or until the potatoes are soft.
Remove the bay leaf and transfer the mixture, in batches, to a food processor and puree until smooth.
Return the mixture to the pot, reheat and adjust seasonings.
Pour soup into bowls and garnish with a swirl of creme fraiche, drizzled pistachio oil and some toasted pistachios.
NOTE: Pistachio oil can be found in your local gourmet market. The color is as intense as the flavor. This oil is used to season, not cook.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/lauren-braun-costello/212-love-of-nuts/