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.

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.

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.

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 ...