Using salted pistachios: how they pair with savory dishes
Roasted, salted pistachios can do more than just be a snack: ideas for vegetables, salads, and pesto – with seasoning that complements the entire dish.
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Macadamias in the kitchen: halves for pastries, salads, and more
Arrange macadamia halves so they are visible, chop them into smaller pieces, or process them finely: ideas for cookies, vegetable dishes, and creamy components.
Whole, chopped or ground almonds: which form is best?
Almonds as a visible decoration, pieces in the dough, or a finely ground baking ingredient: the form plays a role in the result.
Using broken walnuts: Ideas for sweet and savory dishes
Walnut pieces for bread, breakfast, salads, and sauces: Here is how to choose the right size and use your supply effectively.
Roasting pine nuts: evenly golden brown instead of burnt
Toast pine nuts in a pan: By using a manageable amount, gentle heat, and having a plate ready, you can keep an eye on their color and level of roasting.
Using dried apricots: chop, soak, and combine
Dried apricots can be added to breakfast as pieces, in a casserole, or pureed into a spread. The preparation depends on what form you would like in the end.