There won’t ever be another Julia Child, but now a foundation she created is set to give the first Julia Child Award to someone who embodies the principles she stood for and the work she did. There’ll be a gala in Washington in October, and members of the public are invited to submit designs for the award through an open competition. Read Whitney Pipkin’s story to find out more.

Also in Food this week, Unearthed columnist Tamar Haspel weighs whether it’s reasonable to levy a soda tax as a way to fight obesity. Susan Barocas resolves that for this year’s seder table, she wants a menu that’s fresh and local. The challenge: Passover comes early and spring is late, so creativity is in order. And the 2015 Beer Madness competition is down to the Final Four.

Whitney, Tamar and Susan will be on hand today for the Free Range chat, so in addition to fielding culinary questions in general, we’ll be well equipped to handle queries about the foundation, sugary drinks and Passover cooking. Please join in! The fun begins at noon sharp, right here.

Should there be any leftover questions after the allotted hour, maybe I’ll get to answer one of them. As I’ve done with this one from last week’s chat:

Can’t we have nuts for salads that are roasted with savory spices instead of sweet? I’m not a fan of candied nuts, but it seems like that’s all there is. They can’t even just leave them plain. Can you tell I’m feeling grumpy about it?

Grump no more, my friend. When life hands you candied cashews, fight back with peppered peanuts.

Well, you might not be able to get them in a restaurant. But you can make your own for home consumption. And you could even smuggle them into your favorite eatery, tell the waiter to “hold the maple-glazed pecans” and then top your salad with a fierier nut of your choice.

We’re going to help you get there with a handful of terrific recipes, from savory to mildly spicy to blazing hot. Try! You will like.

All from our Recipe Finder: Start with Spiced Walnuts, which you can tailor to your favored heat level by adjusting the amounts of chili pepper and cayenne. Or for mixed nuts, how about Cumin-Cayenne Cashews, Pine Nuts and Pistachios. White House chef Cristeta Comerford includes a quick way to spice up Marcona almonds in her kale salad recipe.

Here are five more possibilities, good for snacking or garnishes:


Spicy Cashews. (Deb Lindsey/For The Washington Post)

Hot Cashews. (Deb Lindsey/For The Washington Post)


Peppery Peanuts. (Deb Lindsey/For The Washington Post)

Smoky Almonds. (James M. Thresher/For The Washington Post)


Curried Pumpkin Seeds. (Deb Lindsey/For The Washington Post)