1 cup pecan halves, toasted
1/3 cup granulated sugar, plus more for rolling
1/4 cup + 2 Tbsp brown sugar
1-3/4 tsp ground cinnamon 1/2 tsp. salt Flour, for dusting work surface 1 lb. puff pastry (or 1 17.3-oz. package), thawed 1 large egg, lightly beaten


Combine the pecans, sugars, cinnamon and salt in the bowl of a food processor. Pulse until the mixture is very finely chopped and resembles coarse sand.

On lightly floured parchment paper, roll the puff pastry out into an 11 x 20-inch rectangle (or two smaller separate rectangle if pastry doesn't easily seal together). Transfer the rolled out pastry on the parchment to a baking sheet, cover loosely with a clean kitchen towel, and refrigerate until firm, about 45 minutes.

Remove the dough from the fridge. Brush the dough evenly with the beaten egg. Sprinkle the pecan-sugar mixture evenly over the top, pressing gently into the dough. Starting with the short side of the dough (or long side if two separate sheets), roll up into a spiraled log to enclose the filling. Roll the log tightly in parchment or plastic wrap and freeze until firm, about 20 minutes (stays well overnight in fridge as well).

Preheat the oven to 350˚F. Use a sharp serrated knife to cut the dough into slices about 3/4-inch thick. Generously sprinkle a work surface with sugar (or cinnamon sugar – your call). Use a rolling pin to roll each slice to a diameter of about 6 or 7 inches (about 4 inches if two separate rolls), adding more sugar as needed to prevent sticking. Place the rolled cookies on parchment lined baking sheets, 3-4 per sheet (or more if smaller cookies). Refrigerate for 30 minutes.

Bake, rotating the pans halfway through, until the cookies are light golden, about 18 minutes. Let cool on baking sheets slightly. Carefully transfer to a wire rack and let cool before serving.


12 large cookies or 2-3 dozen smaller cookies


Quick & Easy Recipes

1 cup ditalini pasta
2 Tbsp olive oil, divided
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
16-oz can tomato sauce
15-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
15-oz can red kidney beans, drained and rinsed
15-oz can Great Northern beans, drained and rinsed

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
5. Stir in pasta and beans until heated through.
6. Serve immediately.

8 servings


Damn Delicious

9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 tsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated


Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.

Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.


10 servings


epicurious

1 Tbsp. olive oil
1 lb. hot Italian sausage with fennel seed, loose or casings removed
28 oz. can San Marzano tomatoes, mashed
2 Tbsp. minced fresh flat-leaf parsley
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried cavatappi or fusilli
Parmigiano-Reggiano cheese


In a large sauté pan over medium-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses its raw color, about 5 minutes; do not allow it to brown or harden. Stir in the tomatoes and parsley. Increase the heat to medium and cook, uncovered, until the tomatoes have softened, 5 to 10 minutes. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Season with salt and pepper, then remove from the heat.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package directions. While the pasta is cooking, reheat the sauce gently over low heat.

Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the cheese at the table.


4-6 servings


Williams-Sonoma Classic Pasta at Home

1/4 cup fat-free Caesar dressing
1/4 cup Worcestershire sauce
1 Tbsp butter or margarine
1-1/2 tsp dried oregano
1-1/2 tsp paprika
1-1/2 tsp dried rosemary
1-1/2 tsp dried thyme
1 tsp black pepper
1/2 tsp hot pepper sauce
2 bay leaves
2 cloves garlic, pressed
1 lbs large shrimp
1/4 cup dry white wine
10 1-oz slices French bread baguette
5 lemon wedges


Clean and devein shrimp leaving only the tails on. Combine the first 11 ingredients (through shrimp) in a large nonstick skillet over medium heat; bring to a boil. Add shrimp, and cook 4 minutes, flipping shrimp halfway through cooking time. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.


2 servings


Cooking Light