These Spicy Nuts, the crunchy nuts perfectly seasoned with cinnamon and rosemary, are ready in under 20 minutes, including ...

In a large skillet, heat the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the balsamic vinegar and bring to a boil over moderate heat.

Preheat oven to 350°F. Combine salt, black pepper, cayenne, cinnamon and brown sugar in a small bowl. Spread pecans on a large, rimmed baking sheet and toast for 10 minutes, until fragrant.

Pistachio Cake: Heat oven to 350 F. Grease a 13-by-18-inch rimmed baking sheet with butter or cooking spray and line with parchment paper so it hangs over the short sides.

Preheat the oven to 175 degrees. Spread the pistachios and jalapeños in a single layer on a baking sheet and toast them in the preheated oven for about eight minutes, until fragrant.

The fig jam provides a sweet and spicy twist and chopped pistachios give it a nutty crunch. IE 11 is not supported. For an optimal experience visit our site on another browser.

Get the recipe for spiced peach cobbler with a pistachio-crumble topping, created by Will Coleman for TODAY Food. IE 11 is not supported. For an optimal experience visit our site on another browser.

If you want a less spicy dressing, remove the seeds from the chile before adding the slices to the blender. Similarly, if you want a less spicy salad, omit the remaining chile slices added at the end.

Ingredients Saffron Pastry Cream: 2 tsp powdered gelatin; 2 tbsp cold water; 4 egg yolks; 1⅓ cups (266 g) sugar; ¾ tsp saffron, steeped in 3 tbsp very hot water ...