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Dine

I've had enough . . .

By CHRIS SHERMAN
Published July 6, 2006

Nut-crusted nuttiness.

I love pecans, walnuts, peanuts and the whole nutty bunch. Put 'em in salads, pad thai, rice, yogurt, pie, cake, bread and ice cream - anything but the deep fat fryer. Nut-crusted flour on chicken and fish adds an extra punch of fat and bulks up portion size. And it's usually overcooked. If you want extra fun, instead try onions, black pepper, herbs, potatoes, coffee and cheese - in the oven, saute pan or broiler.

- CHRIS SHERMAN, Times food critic

[Last modified July 5, 2006, 10:17:53]