Mark Bittman goes nuts with pecans

On “Today’ Kitchen,” we’re going nuts for pecans. Mark Bittman, author of “How to Cook Everything,” was invited on “Today” to show us how to get crackin’. Try these at home:

Spicy Fried Nuts
Servings:

Makes 2 cups, enough for 8 people as a snack

Ingredients

    • 3 tablespoons extra virgin olive oil, or as needed
    • 2 cups whole pecans, walnuts, or almonds
    • 1 teaspoon ground cumin, optional
    • 1/2 teaspoon cayenne pepper, or to taste, optional
    • Coarse salt

Preparation

Baking Directions:

Nutty Vinaigrette
Servings:

Makes about 1 cup

Ingredients

    • 1/2 cup pecans, almonds, hazelnuts, pine nuts, or walnuts
    • 1 small clove garlic, peeled
    • 1/4 cup sherry, balsamic, or good red wine vinegar, plus more if you like
    • Salt and freshly ground black pepper to taste
    • 3/4 cup extra-virgin olive oil

Preparation

Baking Directions:

Rice-and-Nut Stuffing
Servings:

Makes about 6 cups, enough for a 12-pound bird

Ingredients

    • 2 cups long-grain brown rice, like basmati
    • 1/2 cup extra virgin olive oil or butter, plus more as needed
    • 3/4 cup pecans, pine nuts, or shelled pistachios
    • 1/2 cup raisins or currants, optional
    • Salt and freshly ground black pepper
    • 1/3 cup freshly squeezed lemon juice
    • 2 tablespoons chopped fresh marjoram or oregano leaves or 2 teaspoons dried

Preparation

Baking Directions:

Pansotti (Pasta with Walnuts or Pecans)
Servings:

Makes 4 servings

Ingredients

    • Salt and freshly ground black pepper
    • 1 thick slice Italian bread
    • 1/2 cup milk
    • 1 cup walnut or pecan halves
    • 2 cloves garlic
    • 1/2 cup grated Parmesan, plus more for serving
    • 2 teaspoons fresh marjoram leaves, or 1/2 teaspoon dried marjoram
    • 1/2 cup extra-virgin olive oil
    • 1 pound linguine, spaghetti, or other long pasta

Preparation

Baking Directions:

Pecan Pie
Servings:

Makes about 8 servings

Ingredients

    • 1 pie crust
    • 2 cups shelled pecans
    • 5 eggs
    • 1 cup white sugar
    • 1/2 cup brown sugar
    • Pinch salt
    • 6 tablespoons (3/4 stick) butter, melted
    • 1 tablespoon vanilla extract

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback