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Sugar Spiced Pecans

Sugar Spiced Pecans

I don’t know why we eat spiced nuts primarily in this holiday season. But that’s the pattern. I’ve tried many recipes with some success. A friend from Texas, for example, is a pecan maven. His are firey. And someone from the Five Towns on Long Island is an elegant...
A Different Pesto Path: Walnuts or Pecans

A Different Pesto Path: Walnuts or Pecans

You know pesto: basil + pine nuts + Parmesan-Reggiano. It’s good. It’s interesting. And it can get boring. Just a little boring. Always the same. So, let’s try something different. Out with the pine nuts, subtle and sweet. Bring in something hearty: walnuts or pecans....
Toasted Pecan Biscuits

Toasted Pecan Biscuits

  I have always considered toasting nuts to be [1] a waste of time and [2] a pain in the ass. I’ve been wrong. The penetrating aroma of roasted pecans is strikingly evident in these biscuits. That differentiated flavor makes for a morning surprise. Tomorrow, I’ll...
Espresso and Nut Sponge Cake from Gizzi Erskine

Espresso and Nut Sponge Cake from Gizzi Erskine

Sometimes it is fun to confuse people. At her cooking school in New York City, Cooking by the Book, Suzi employs a staff of twenty with many professional chefs. We offered one of them, a superb dessert maven, a bite of this cake. He tasted, he smiled, then he scowled....
Sweet Potato, Gruyere, and Pecan Gratin

Sweet Potato, Gruyere, and Pecan Gratin

In John Whaite’s wonderful Perfect Plates in 5 Ingredients there is this rather interesting recipes. John notes that not even he needs meat to make a meal, or at least not every meal. This most hearty gratin will lower your appetite and elevate your satisfaction...