Fried Garbanzos with Parm and Sage

I know you THINK you don’t like garbanzo beans — and I know this because I HATED them for decades.  As far as I knew they were those slimy anemic looking round beans carelessly tossed on an iceberg and tomato salad at diners.  But I grew up, as we all must, and discovered roasted or […]

Sriracha Popcorn with Peanuts

Don’t be afraid. We’re in this together. Oh good grief!  Unscrunch your nose and hear me out.  Eighteen months ago, I was afraid of sriracha too– and now . . . and now I comb recipes looking for places I can use it.   Come over to the dark side.   Honey, it’ll make you […]

Brined and Roasted Rosemary Chile Almonds

Sweet and spicy crispianity! My addiction to nuts dates back a zillion years  to Sundays in Evreux, France.  I somehow got a job at age 12 playing the organ at the chapel at Evreux-Fauville Air Force Base.  Father Driscoll must have been desperate.  My mom would drop me off for the early mass, give me […]

Brown Butter Nuts with Rosemary and Thyme

10 cups mixed nuts such as pecans, cashews, whole skin-on almonds, Marcona almonds, and peanuts 4 tablespoons unsalted butter 3 tablespoons packed light-brown sugar 2 1/2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 5 sprigs fresh thyme, leaves only 2 sprigs fresh rosemary, leaves only Directions Preheat oven to […]

Rosemary and Thyme Candied Pecans

These were a huge hit in my Christmas nut baggies this year. With inspiration from the spiced nuts served at the Union Square Café in New York City. It will look as though there too much glaze as the nuts go in the oven – don’t worry. As they bake the syrup will thicken and […]

Moroccan-esque Almonds (you HAFTA MAKE these!)

Yes, I AM nuts about nuts, starting back in 1965 when my parents would leave on base (Evreux-Fauville AFB) every morning so I could play the organ at both 9am and 12pm masses.  They’d give me 35 cents–just enough for a 15 cent bag of peanuts, a 10 cent coke, and a 10 cent Archie […]

Parmesan Thyme Crackers

Delicious with wine! Ingredients 1/4 pound (1 stick) unsalted butter, at room temperature 4 ounces freshly grated Parmesan cheese (about 1 cup) 1 teaspoon minced fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour Directions In the bowl of an electric mixer fitted with the paddle […]

Warm Spiced Pecans with Rum Glaze

Makes about 2 cups . 2 cups raw pecan halves (8 ounces) Warm Spice Mix 2 tablespoons sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice Rum Glaze 1 tablespoon rum, preferably dark 2 teaspoons vanilla extract 1 teaspoon light or dark brown sugar 1 tablespoon unsalted […]

Tony’s Roquefort Grapes

1 10-ounce package of almonds, pecans or walnuts, toasted 1 8-ounce package of cream cheese ¼  pound Roquefort cheese 2 tablespoons heavy cream 1 pound seedless grapes red or green, washed and dried To toast nuts, preheat the oven to 275°.  Spread the nuts on a baking sheet and bake until toasted.  Almonds should be […]

Peppery Cheese, Nut, and Cornmeal Cookies

These are my favorite appetizers — you can make them ahead, and slice and bake as you need them. Very savory.  Trisha Makes about 100 cookies (or crackers) 2 ¼ c. (approximately 9 ounces) pecans 8 oz. Asiago cheese, finely grated (about 2 cups) 1 cup (2 sticks) unsalted butter, softened 4 oz. sharp Vermont […]