Walnuts

Walnuts are actually a dried fruit that has an edible kernel which is enclosed in some type of shell. Two of the most popular types of walnuts are the English Walnut and the Black Walnut...

The English walnut is the mild, buttery kernel most of us know from the baking aisle - thin-shelled and easy to crack. The Black walnut, native to North America, is bolder and more assertive - richer, a touch earthier - and prized by bakers and confectioners who want the nut to speak up.

Beyond flavor, the walnut earns its place on the table for good reason: it is among the best plant sources of omega-3 fatty acids, along with protein, fiber and antioxidants. A small handful is a genuinely elegant indulgence - as at home beside a glass of wine as it is folded into a holiday stuffing or scattered, toasted, over a winter salad.

Store them cool and airtight - their natural oils turn quickly at room temperature - and toast them lightly before use to wake up the flavor.