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I make spicy sugared nuts at the holidays in volumes—six to eight pounds at a time—to share with friends during the holidays. Here’s my recipe. It’s very easy, and (if you don’t eat them all first) the leftover pieces are great on salads.
I fell in love with Greek food in my high school years in Detroit’s Greek Town. Among the recipes I’ve made my own is this one for baklava—rich with butter, crispy layers of phyllo and sweet New Mexico honey. It’s one of my favorites. My friend Marissa Evans and I got on a baklava jag and, over two weeks, made piles of the stuff.