Green almonds have always had cachet – to find them, you really had to know somebody who knew somebody. But nothing stays hidden for long in today’s food world and this year, for the first time I’m ...

Beginning this week, I’ll be writing a weekly entry called “Ask the Chef”. Who am I, you might ask? My name is Carol Blonder. I’ve been contributing to Chow Bella for a few weeks. I have worked as a ...

Green almonds are — as the name suggests — young almonds with a downy, green outer skin that’s the texture of a peach and the size of a tiny plum. In a month ...

Plan your historic Georgetown sightseeing around a meal at Green Almond Pantry, a little market and lunch counter tucked away in a food hall a few blocks from bustling M Street. Chef Cagla Onal-Urel ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

Combine the sugar, salt, and chili in a small serving vessel and mix.Pour the oil into a separate bowl. Dip the green almonds in the oil first, then in the chili-salt mix. And listen to Nate of Fat ...

Fresh green beans are excellent on their own, but when paired with a nutty topping, all of their fresh, herbaceous notes are ...

Onal-Urel will open the cafe and market from 11:30 a.m. to 7 p.m. Thursday through Saturday to start. She’s excited to have a grill in the space, expanding the possibilities of future dinner specials, ...

It may seem baffling to anyone under 30, but it used to be cutting-edge cookery to take perfectly perky green beans and simmer them to smithereens. Any sign of crispness was cooked out. They had the ...

Think of green almonds as nuts interrupted, harvested before the shells have hardened and the nuts have fully formed. Mediterranean and Middle Eastern cultures have long enjoyed them in their fuzzy ...

To prepare the roasted cauliflower with almonds and green sauce, start by removing the outer leaves of the cauliflower (1), then place it on the cutting board and cut it into slices about 1 inch thick ...

This is a bright variation of the classic French side dish, Green Beans Almondine, in which the beans are sauteed in butter and garnished with toasted almonds. Instead of butter, this simple variation ...