Recipes

Julienned red and green apples with crisp celery in a lemon-Dijon vinaigrette, finished with dry-roasted peanuts for crunch.

Baby Lettuces And Cayenne−Roasted Peanuts With Creole Hon from Emeril.

New Orleans-style fried doughnuts dusted in powdered sugar, served with classic cafe au lait made from chicory coffee and hot milk.

Copycat Ben & Jerry's bakery-style giant chocolate chip cookies — crisp on the edges, soft in the center, loaded with chocolate chips and walnuts.

Individual carrot-pineapple cake rounds sandwiched with coconut cream cheese frosting and topped with toasted macadamia nuts — tropical and indulgent.

Flour tortillas filled with crumbled Maytag blue cheese and sliced Brie, pan-fried until golden, served with a warm brown sugar-pear compote and cinnamon-spiced walnuts.

Copycat Bob Evans peanut butter pie — a no-bake creamy peanut butter and vanilla pudding filling in a pre-baked crust, topped with Cool Whip, chocolate syrup, and crushed peanuts.

Copycat Boston Market cranberry sauce — jellied cranberry sauce melted with orange marmalade and ginger, then enriched with fresh cranberry slices and walnuts.

A luxurious Caesar salad with anchovy-garlic dressing, fried sugared walnuts, and crumbled Roquefort cheese over crisp romaine hearts.

Caesar Salad with Roquefort & Walnuts from Salad Master.

Classic Sicilian caponata with diced eggplant, onions, celery, fresh tomatoes, Kalamata and Sicilian olives, white raisins, capers, red wine vinegar, and toasted pine nuts.

A frozen fruit dessert salad of cream cheese, pineapple, strawberries, bananas, and walnuts folded into whipped topping — a classic potluck favorite.

A classic overnight layered salad with lettuce, onion, water chestnuts, and peas under a seasoned mayo topping, finished with bacon, tomatoes, and loads of cheddar cheese.

A classic church supper chicken casserole with rice, celery, water chestnuts, cream soups, and mayonnaise, topped with buttery crushed Town House crackers.

An Umbrian deep-fried carnival dessert — tiny dough balls coated in honey, chocolate, and whole hazelnuts.

A rich, moist holiday fruitcake with Grand Marnier-soaked dried fruits, almond paste, and three kinds of nuts, aged with bourbon and citrus syrup.

A vegetable and cashew bake with cream of mushroom soup, water chestnuts and chow mein noodles for crunch. Individual ramekins or one large casserole both work well.

Mahi-mahi fingers marinated in ginger-soy, crusted in macadamia nuts and panko, deep-fried golden, served with three tropical marmalades: mint, horseradish, and chili.