This radically simple dish is a secret weapon in our culinary arsenal. Anyone who tastes these will press you for the recipe. And you’ll invite them back for dinner, and make the walnuts right in front of them, and they’ll marvel at how something so simple can be so good.
These warm jewels make a perfect ending to a fall meal, alongside sliced pears, blue cheese, and a glass of port. Or with apples and some very dark chocolate.
The secret weapon factor comes into full play when you realize you have guests who want to stay around the table even though you’ve already served dessert. In the time that it takes to stack the dishes in the sink and change the music, you’ll have another course to serve, and someone will be asking if there’s any more wine.
roasted walnuts with rosemary
with thanks to Pat Forsberg, whose friendship and fridge have inspired some of our best cooking
Preheat the oven to 375º. In a saucepan, over very low heat, melt enough butter to coat the walnuts lightly. Turn off the heat, throw the walnuts into the saucepan, and stir to coat. Season generously with dried rosemary and salt. Turn the walnuts out of the saucepan onto a baking sheet, leaving any excess butter behind. Bake for 7 minutes, or until the walnuts are just turning from gold to bronze.