One of my first memories of New Orleans was gathering the pecans off the ground at the naval base where my father was stationed, then sitting around a table with my family at night, watching Adventures in Paradise and shelling the seemingly bottomless pile. We had nutpicks, silver utensils with curved sharp tips, for digging out the tiny pieces of shell trapped in the crevices of each nut meat—talk about tedious! But I was always proud to have the cleanest and choicest halves to offer up for my mom’s approval. I was surprised when I went to France to cook at the jazz festival in Nice and learned that I had to bring my own pecans to make pecan pie (the nuts are not indigenous there)! It followed, then, that I would use local nuts to create this New Orleans rendition of the more classic Trout Amandine.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.