Herbed Hasselback Potatoes


This is a fun recipe that is the perfect marriage between a french fry and a baked potato. They make a delicious side and also a great presentation. We thought they would be a fun Passover dish as an alternative for Potato Kugel. But you certainly don’t have to celebrate Passover to enjoy a potato bursting with buttery flavor, great texture and a fancy fan-shape. We hope you enjoy.



5 large russet or Idaho potatoes

6 tablespoons butter

2 tablespoons fresh thyme leaves

2 tablespoons fresh rosemary, chopped

2 tablespoons finely chopped chives

4 cloves garlic, minced

1/2 cup olive oil

Sea salt and freshly cracked pepper



1. Preheat the oven to 450F. Bring a large pot of salted water to a boil. Meanwhile, place a potato on a cutting board between two wooden spoons and slice horizontally into 1/4″ or 1/8″ thin strips (the spoons prevent you from slicing through the back of the potato while also protecting you from slipping and cutting yourself). Repeat until all potatoes are sliced.

2. Boil potatoes for 10 minutes then remove with thongs and allow to cool.

3. In a small stockpot, combine butter, herbs, garlic and olive oil. Cook until butter is melted. Meanwhile, line a baking tray with aluminum foil.

4. Place par-boiled potatoes on the baking tray and spoon half of the herb butter over them, making sure to coat all sides and also get in all the slices. Once you’ve coated all the potatoes, spoon up the extra butter from the tray and drizzle it once more to make sure the entire spud is covered. Then season the potatoes generously with salt and pepper. 

5. Bake 30 minutes and then spoon the remaining butter over the potatoes. The first bake allows the layers to open up so that you can get more butter in there. Season again with salt and pepper. Then bake an additional 30-40 minutes more. Potatoes should be tender when tested at the bottom of the potato (you want to make sure the cooked potatoes are tender right down to the last bite).

6. Serve warm.

Sugar and Spice Pecans



I love the combination of the sweet and salty with a touch of heat from this recipe. The roasting and the blend of sugar and spices elevate the already tasty Pecan to a special snack. Fill a mason jar with these Pecans and they make a wonderful hostess gift. Tony Bonomolo and Gabriel Senette got the idea to smoke Louisiana cane sugar over pecan shells to get the flavor infused. They started their company with Pecan smoked sugar to such success that they went on to include lavender and then ginger.


Sugar and Spice Pecans by La Canne Sugar Products

Taken from Recipes from Many Kitchens


Makes approximately 2 cups
2 tablespoons (30g) butter, melted
2 tablespoons (25g) Pecan Smoked Sugar (or you can substitute coarse brown sugar)
1 teaspoon sea salt
1/2 teaspoon sweet smoked paprika
1/2 teaspoon cayenne
1/2lb (227g) whole pecans



Preheat oven to 350°F (180°C). In a large bowl combine melted butter with brown sugar, salt and spices. Mix well then add pecans and stir until they are fully coated. Bake pecans on a cookie sheet for 10 minutes. Remove from oven and sprinkle with a dash of extra sea salt. Allow to cool then serve.

Caramel Pecan Sticky Buns


Everyone loves a good sticky bun but not many people have the time or inclination to wait for dough to rise. These are the perfect solution. They use self-rising flour instead of yeast and as a result they cook in under 20 minutes and have an incredibly fluffy texture. It is one of those recipes that looks too good to be true but you’ll be passing along to your friends and making again and again.


Caramel Pecan Sticky Buns

Makes 12 


Caramel Glaze:

2 tablespoons caramel sauce

4 tablespoons melted butter

1/4 cup brown sugar

1/2 cup Bourbon Pecan Toppings



2 cups self rising flour, plus a little additional for rolling

1 cup heavy whipping cream

1-2 tablespoons cold water


Cinnamon Filling:

5 tablespoons warmed and soft butter, divided

2 teaspoons cinnamon

1/2 cup brown sugar



1. Preheat oven to 425F. Line a 9 inch cake pan with parchment paper. To do so, roll out a piece of parchment and place your cake pan on top. Trace around the edge with a pairing knife using just enough pressure to cut. Lay circular parchment in cake pan.

2. Pour butter on top of parchment then drizzle caramel sauce on top. Sprinkle with brown sugar and chopped pecans and spread to create one even layer.

3. In a medium bowl mix flour and whipping cream. Add 1-2 tablespoons cold water (just enough to get the dough to hold together to form a ball).

4. On a lightly floured surface, roll out your dough to about a foot long and 8 inches wide. Top with 4 tablespoons softened butter. Then sprinkle with cinnamon and evenly spread out the brown sugar.

5. Roll the dough towards you to create a 12 inch log with the seam facing down.

6. Slice off 1/4 inch from each of the ends and discard then divide the dough into 12 even slices.

7. Position your slices in a ring atop the caramel pecan coating (leaving as much space between them as possible). Brush with remaining tablespoon of butter and bake 17 minutes until browned.

8. Flip onto a serving plate so the caramel pecan glaze faces up and trickles down your finished buns. Serve warm.