In this traditional treat of the Kentucky Derby, chocolate and nuts are poured in a crisp pastry crust. A little bourbon helps things shine.
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Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings.
A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all.
These pralines are similar in taste and texture to the outside of a Payday bar and, best of all, they're super simple to make.
A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing.
[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in...
[Photograph: Donna Currie] These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading...
[Photographs: Carrie Vasios] About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection...
Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. If you are allergic to nuts, omit the flour. The recipe works well without it. The recipe makes a generous amount of granola. If you...
These Maple-Bacon Spiced Nuts from Sara Kate Gillingham-Ryan's Good Food to Share are a great way to get any party started. A bowl of mixed nuts is one of the world's greatest accompaniments for drinks and adding warm spices like cumin, cinnamon, cayenne, and ginger makes them even more snack worthy. And throwing bites of maple-glazed bacon into the mix? Well, let's just way that you might want to double, or even triple this recipe just to be safe.
There are countless variations on Polvorones all over Spain and Latin America, but we especially love this version made with rich, finely ground cashews.
It's the Great Pumpkin Cheesecake, Charlie Brown. Promise not to pull it away from you.
I bring you a monster-sized, cocktail nut-and-apple encrusted, spicy, brittle-based, chocolate-covered, and caramel corn and pepita-sprinkled candy bar.
Made with Middle Eastern sweet sesame paste and studded with cashews, pistachios, and almonds, this ice cream is creamy and nutty and absolutely delicious.
Pecans, butter, sugar: a classic combination.
[Photograph: Carrie Vasios] Adapted from Elizabeth Karmel of Hill Country via Smitten Kitchen....
This is part brownie, part cookie that highlights the salty marcona almonds in a decidedly rich, chocolate body.
[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast »...