Eight recipes for celebrating National Pecan Month

APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that “pecans (Carya illinoinensis) are a commercially important species of nut native to the American Southeast. Pecans are now grown extensively in the southeastern United States and are a prominent part of the regional cuisine.” Pecans are high in antioxidants and can help reduce the risk of heart disease and lower cholesterol levels. They contain more than 19 vitamins and minerals—in particular, according to Prevention, pecans are rich in copper, an important mineral for the nervous and immune systems, and thiamine, a B vitamin key for energy production. Pecans are also rich in zinc, another key nutrient for immune function. And they’re a natural, high-quality source of protein—a current dietary holy grail. Here are eight recipes to help you celebrate this delicious, healthy nut.

Pecan Tassies

Originating in the American South some time in the 1960s, they are the petite, cheerful child of pecan pie and shortbread. Pictured above, they are deliciously buttery rich, with orange zest and a little orange extract add an intriguing dash of citrusy freshness to this finger food for dessert treat. You’ll find our recipe here.

Nantucket Pie

Nantucket Pie is a traditional recipe from Massachusetts. And it’s, well, not actually a pie, but a Venn diagram of a dessert, overlapping tarts, cobblers and cakes, and made with cranberries, nuts (pecans, in this case) and lots of butter. It’s sweet, tart and festive looking. As prolific author Laurie Colwin, who resurrected it in 1988 in her first cookbook, Home Cooking: A Writer in the Kitchen, said, it is “a cake that takes about four seconds to put together and gives an ambrosial result.” You’ll find our recipe here.

Pecan Rosemary Shortbread cookies

Pecan shortbread cookies are a classic flavor, not overly sweet, but delicious, rich and satisfying (thank you, lots of butter). And the rosemary ups the game, adding a subtle herbal taste note. Find our recipe here.

Pasta with Pecan Pesto

Pecans aren’t just for dessert. Here, they team up with fresh basil, garlic and Parmesan to create a flavorful, quick dish, perfect for weeknight suppers. Besides boiling water for pasta, the only cooking involved is pan toasting the pecans. You’ll find the recipe here.

Rich Fudgy Brownies with Pecans

Aaaand we’re back to dessert. These rich, chewy, chocolaty brownies are topped with a delicious two-ingredient icing created by Amanda Hesser’s mother. Find our recipe here.

Carrot Cake with Dulce de Leche/Cream Cheese Frosting

This easy-to-make carrot cake is topped with equally easy-to-make dulce de leche/cream cheese frosting—and the results are so delicious. You’ll find the recipe here.

Sage Pecan Pesto

Sage puts a fresh, summery spin on classic basil pesto. This quick, no-cook sauce is perfect for pasta, chicken, chops, steaks, roasted vegetables and more. Find our recipe here.

Banana Pecan Bread

This simple Banana Pecan Bread is perfect for baking—and sharing—on a chilly fall weekend, or anytime. You’ll find our musings on why good apparently isn’t good enough these days and our perfectly good recipe here.