Amanda & Merrill
Cashew Chocolate Spread (Cashewtella)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
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Megan K. August 27, 2014
Amazing how nutella keeps grabing new fans - I never used to care for any chocolate sort of spreads until I tried a spoon full of it - i still can't eat it any other way (I have the same tendency with peanut butter). I've made a homemade version with macadamia nuts - the soft and smooth texture and amazing flavor is similar to cashews, so well done! I will definetly try this version. And buy a special spoon just for it.
AntoniaJames August 26, 2014
I would say we're all rather better off that one cannot find Nutella in the Hamptons. As for an Italian dish to re-imagine . . . . I've been thinking about porting the basic flavors of my Florentine host mother's memorable fennel gratin to a creamy fennel soup when the weather cools in October. ;o)
Oh, there's plenty of Nutella in the Hamptons -- what I couldn't find here was hazelnuts! Love the sound of your fennel soup -- will look forward to it!
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