Kaffir Peanuts
Makes 2 cups (about 320 g) This recipe takes the humble peanut to new heights by removing it from the baseball park or a table in front of the TV and putting it on the dinner table or bar. This is the creation of Andy Ricker, owner of Pok Pok restaurant and whiskey bar in […]
Cocoa Nuts with Fleur de Sel
Makes about 3 cups David Lebovitz, pastry chef, cookbook author, and friend, made these for me on one of his visits, and I proceeded to embarrass myself by nibbling away at them as though driven by an unseen force. I had good company, as others in the crowd did the same. These nuts have become […]
Lime and Pepper Cashews
Makes 2 cups (285 g) This recipe was inspired by a delicious salad I had while Iwas in Thailand. The salad was, quite literally, this mixture atop a bed of fresh, crisp lettuce. Always on the lookout for appetizers, I immediately decided the undressed lettuce was superfluous and this would be a perfect appetizer. Iwas […]
Cinnamon Pecans
Makes about 4 cups (500 g) This recipe comes from Sue Raasch, a former cooking student who has a pecan orchard right outside her house in Texas. She made us all laugh with her stories of Texas and of pecans, and the minute she returned home she sent me not only a host of her […]
Waffles with Walnut Whipped Cream
Makes 8 to 12 waffles This recipe is a bit of breakfast indulgence, with its fine, fluffy accompaniment of vanilla-laced crème fraîche and walnuts. I like to serve these for a Sunday brunch or for a special occasion such as the first breakfast when company comes to visit or a child’s birthday. They’re nutty and […]
Quinoa, Hazelnut, and Cornmeal Pancakes
Makes 4 to 6 servings These cakes offer a symphony of crunch, from the quinoa, the cornmeal, and the hazelnuts. They are substantial yet not heavy, lightly sweetened and very flavorful, perfect with a drizzle of honey or maple syrup. INGREDIENTS ½ cup (90 g) quinoa, rinsed well and drained ½ cup (80 g) cornmeal […]
Fruit Crisp with Almond Topping
Makes 4 to 6 servings Call this a crisp or a crumble, it ranks way high on the list of favorite desserts in France. Yes, an import from England, the crisp and the crumble (both called crumble or crumbeuhl) are on the menu at restaurants, offered in patisseries, and served in homes throughout theland. This […]
Orange and Almond Pashka
Makes about 18 servings Every Easter for twenty-five years I’ve made pashka, tweaking it, modifying it, improving it. No matter the version, it is always the favorite dish on a table laden with delicacies. This is my favorite rendition, for its creamy texture is laced with orange and vanilla, slightly crunchy with almonds. I always […]
Nutty Pancakes
Makes 4 to 6 servings There is nothing quite like an early autumn or winter morning in Louviers, when the dark of night enshrouds our chilly house. The coal stove in the kitchen emits a halo of warmth, a fire burns in the fireplace if the temperature is really low, and I often decide to […]
Almond Cake
Makes 6 to 8 servings Moist, not too sweet, just slightly exotic with the almonds and the orange flower water, this makes a perfect breakfast treat, though it is actually a traditional North African dessert. Cut it into diamond shapes and serve it accompanied by dried and fresh fruits and a steaming bowl of lightly […]