Cuisine: Nuts

Watergate Cake

Watergate Cake is a classic American dessert, with its vibrant green color and pistachio flavor, is a popular retro dish, especially associated with the 1970s. The precise history of Watergate Cake remains a bit of a mystery. This pistachio-flavored dessert, distinct from the similarly named Watergate Salad (which is also packed with nuts), predates the salad's popularity.

Desserts made with convenience ingredients such as gelatin and pudding mixes, like Watergate Cake, were at their most popular in the mid-20th century, long before the Watergate scandal that ultimately led to President Richard Nixon's resignation. It is NOT on the dessert menu at the upscale Watergate Hotel!

By Leslie Blythe

Slow Roasted Feta-Dill Pistachio Crusted Salmon with Creamy Tzatziki

Slow-Roasted Feta, Dill, and Pistachio-Crusted Salmon is an easy weeknight upgrade that boasts incredible flavor and texture. Experience perfectly moist salmon topped with a crispy, salty, and tangy crust, beautifully nestled on a bed of arugula and creamy tzatziki. It's truly the most delicious way to enjoy salmon! Truth be told, I bought ready-made tzatziki!

By Leslie Blythe

Maple-and-Bacon Fall Chopped Salad

This Maple-and-Bacon Fall Chopped Salad is a hearty autumnal dish. It’s sweet, salty, savory, and crunchy. This salad is a perfect side dish for a fall dinner or a light lunch. It's also a great way to use up seasonal produce and enjoy the flavors of autumn.

By Leslie Blythe

New Orleans Coleslaw

New Orleans coleslaw is a unique and flavorful take on classic slaw. It's characterized by its creamy, sweet, dressing, and toasted pecans, which give it a signature flavor and crunch. There are so many versions of this slaw, this one has mayo, buttermilk, maple syrup, and vinegar, which coats the shredded vegetables.

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Roasted Brussels Sprouts with Walnuts and Cranberries

Roasted Brussels Sprouts with Walnuts and Cranberries showcases a harmonious blend of flavors. Roasting the Brussels sprouts caramelizes them and brings out their natural sweetness. The walnuts give the dish a nutty contrast, while the cranberries add a burst of tartness. It all gets tossed in a combination of maple syrup and Dijon mustard.

By Leslie Blythe

Bacon-Wrapped Apricots Stuffed with Pistachios and Mozzarella

Bacon-Wrapped Apricots Stuffed with Pistachios and Mozzarella is a delicious appetizer that combines sweet, savory, and salty flavors. The recipe involves dried apricots poached in a spiced sherry vinegar, stuffed with pistachios and mozzarella, and then wrapped in bacon for a simple yet unforgettable party snack.

By Leslie Blythe

Pistachio Crusted Salmon

This Pistachio Crusted Salmon is delicious. The salmon gets slathered in Dijon mustard and honey (I used hot honey, of course) and then dipped in the pistachios. I just checked and found out I have 78 different salmon recipes on my blog! We try to eat salmon once a week.

By Leslie Blythe

Rosemary-Sizzled Salami, Dates, and Pecans

My daughter Zoe made Rosemary-Sizzled Salami, Dates, and Pecans from Bon Appétit for a party. It's a warm mix of nuts and salami which is perfect to add to a charcuterie plate. The salami gets slightly crispy and sweet dates chewy and pairs perfectly with the saltiness of the salami.

By Leslie Blythe

Dates Stuffed with Goat Cheese and Pistachios

These Dates Stuffed with Goat Cheese and Pistachios is one of Evan Kleiman's signature appetizers. She recommends using Cypress Grove Purple Haze fresh goat cheese with a hint of lavender and fennel pollen. The tart tangy cheese pairs really well with the sweetness of the dates.

By Leslie Blythe

Lentil Chickpea Salad with Maple Tahini Dressing

This Lentil Chickpea Salad with Maple Tahini Dressing is vegan, gluten-free, dairy-free, and a power bowl of nutrition. It lasts in the fridge for up to 5 days, which makes it the perfect packable lunch.

By Leslie Blythe