Cracking the challenges of green almonds

04/20/2011 | Los Angeles Times (tiered subscription model)

Green almonds, in season for just a month, are attracting attention from chefs who rise to the challenge of finding uses for the intensely flavored fruit or the kernels. Vinny Dotolo of Animal makes a salad of rhubarb and shaved raw green almonds, while Jason Mattick of Palate Food + Wine adds them to a brown butter sauce that goes atop diver scallops.

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