TOP FEMALE CHEFS SHARE TIPS FOR COOKING WITH NUTS + NUT WINE PAIRINGS

• Date posted:  03/12/2026 
• Posted in:
• Nut Usage Ideas,

Cooking with Walnuts and Pecans is a Family Tradition

Catelli’s, Geyserville, CA

Domenica Catelli

Domenica Catelli is a highly accomplished chef, restaurateur, and television personality with deep culinary roots in Sonoma County. Known for her innovative, healthy approach to cooking, Domenica has earned national acclaim, making frequent appearances as a judge on Iron Chef America and guest spots on CBS News, Oprah and Friends, and Dr. Oz. She has also served as a national spokesperson for the Organic Trade Association and represented major brands like Safeway’s O Organics.

What is your first tree nut memory?

My Nonnie always had bowls of walnuts and Brazil nuts in their shells on the coffee table as “snacks,” with a nutcracker alongside them. I loved the ritual of cracking them open and discovering the delicious treasure inside. It felt simple and abundant at the same time — very much how I think about food today.

How do you like to use nuts in your restaurant and personal life?

At Catelli’s, I love using local nuts whenever possible — for example, walnuts from Preston Farm & Winery here in Sonoma County. Nuts add texture, richness, and depth to both savory and sweet dishes.

In my personal cooking, I use nuts constantly — toasted over salads, blended into sauces, folded into baked goods, or crushed into gremolatas and pestos. They’re such a beautiful way to add nourishment and complexity without heaviness.

Are there any particular dishes you can tell us about that use nuts?

Our kale salad features toasted pecans, which add warmth and crunch against the bright greens.

I also make a walnut “cream” sauce that’s incredibly decadent and rich — yet completely dairy-free. When blended, walnuts create a silky texture that feels luxurious while still being wholesome.

Do you have any nut/wine pairing tips?

In general, I think about how the nut is prepared. Toasted nuts bring out warm, earthy flavors that pair beautifully with medium-bodied reds like Pinot Noir. Fresh or lightly toasted nuts in salads often work well with crisp whites that have good acidity.

Using Pistachios and Hazelnuts for Authentic Lebanese Dishes

Cristina Topham

Spread Kitchen, Sonoma, CA

Cristina’s professional culinary journey began in 1999 when she graduated from The French Culinary Institute in New York City, quit her Wall Street tech job, and cut her teeth behind the line with stints at Les Olivades in Paris, The Savoy in New York City, and Julia’s Kitchen in Napa. From catering to being a chef for 10 years in the superyacht industry, Cristina returned home to Northern California, and started Spread Catering in Sonoma, paying homage to her Lebanese roots. In 2022, Spread Catering became Spread Kitchen, a bustling restaurant which she describes as inspired Lebanese cooking with a California touch.

What is your first tree nut memory?

As a young child, I was often helping my Grandmother make Baklava with walnuts, Ma’amoul, a pistachio filled cookie with a buttery semolina dough scented with cinnamon and orange blossom, and traditional crescent cookies with almonds and pine nuts.  We always had bowls of nuts in the shell at home to snack on.

How do you like to use nuts in your restaurant and personal life?

We use nuts throughout our menu as they are an intrinsic ingredient in Lebanese cooking. For starters, I make a roasted red pepper dip called Muhammara, with walnuts and pomegranate molasses that we serve with veggies, pickles, olives and pita bread. My carrot and celery root soup is topped with a Dukkah mixture made of preserved lemon, dried plum, hazelnuts, coriander seed and cumin.  Fatayer, our hand pie, is filled with chard, onion, lemon and pine nuts. And we have a walnut and pistachio Baklava always on the menu.

We also sell a nut mixture, called Urfa, with roasted cashews, almonds and hazelnuts, spiced with Aleppo pepper, salt and sumac.

Do you have any wine pairing ideas for your dishes with nuts? For my roast pepper dip with the pomegranate molasses, I often recommend a Grenache.  Our wine list leans toward more acidic wines, and a Chenin Blanc pairs really well with dishes featuring nuts.

Chef Cristina Topham’s Walnut Muhammara Recipe

Smoky Roasted Red Pepper & Walnut Dip

By Chef Cristina Topham, Spread Kitchen

Yield: About 2 to 2½ cups (4–6 servings as an appetizer, or 10–12 tasting portions).

Ingredients:

• 3 large red bell peppers
• ⅔ cup fine fresh breadcrumbs
• ⅓ cup walnuts, toasted lightly and finely chopped
• 2 garlic cloves, minced and mashed to a paste with ½ teaspoon salt
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon Aleppo chili flakes
• Fresh lemon juice, to taste
• ½ cup extra-virgin olive oil

Method

1. Roast the peppers: Place the red peppers directly over a gas flame or on a medium grill. Cook for 10–15 minutes, turning occasionally, until the skins are evenly charred and the flesh has softened.
2. Steam and peel: Remove from heat and place in a bowl; cover tightly with plastic wrap or lid (or use a paper bag). Let steam until cool enough to handle. Scrape off charred skins and remove seeds. Do not rinse.
3. Blend the dip: Place the peeled peppers in a food processor with all ingredients except the olive oil. Process to a rough paste, scraping down the sides to combine evenly.
4. Finish: With the motor running, slowly drizzle in olive oil until the mixture becomes thick and creamy.
5. Taste and adjust: Add more salt or lemon juice to balance flavor as desired.
6. Serve: Spoon into a bowl and drizzle with olive oil. Serve with warm pita bread or fresh vegetables for dipping.

Notes

Roasted peppers can be prepared a day ahead and refrigerated. For a spicier version, increase Aleppo chili flakes to 1 teaspoon. Muhammara keeps for up to 5 days in the refrigerator, covered.

Serving Suggestions

• Serve alongside hummus, labneh, or baba ghanoush as part of a mezze platter.
• Spread on sandwiches or wraps for a smoky, tangy flavor boost.
• Use as a topping for grilled meats, roasted vegetables, or seafood.

Creative Cooking With Nuts: Chef Jen Williams on Plant-Based Nut Creams with Cashews and Walnut Vinaigrettes

Jen Williams

Van Atta, Telluride, CO

A 2026 James Beard Award finalist and Chopped contestant, Jen has over 15 years professional cooking experience, Her culinary path has taken her through the Austin Hill Country to the fine dining scene of Chicago, to top kitchens in DFW. Opening restaurants and teaching the professional standards of hospitality are passions. Using her craft-honed skills, Jen loves to pass along “delicious knowledge” to career and home cooks alike. She is now based in Telluride serving modern American eclectic and classic cuisine in a speakeasy cocktail bar that is a favorite to locals and tourists alike.

When did you first discover the benefits of nuts?

I became a vegan many years ago for health reasons and relied heavily on nuts as a meat substitute. I found the texture, when cooked down, mimics meat and I was able to use them in so many applications, from pecan meatballs to faux cheese, and shaved on a microplane as a “finishing salt”.  Nuts such as toasted walnuts also brought a delightful umami earthiness.  I think most people underestimate the versatility of nuts across so many meal courses.

What are some of the ways you use nuts in your restaurant?

Right now, we have a Citrus and Endive Salad that walnuts are perfect on, and I use a walnut vinaigrette.  For desserts, I will often make a nut cream, often with cashews, where I soak the nuts overnight in water, then blend and strain until the desired texture.  I use this to make cheesecake and other pastries.  We are also serving white chocolate bonbons filled with cherries soaked in bourbon and a macadamia nut, where the rich sweet nut balances the bite of the bourbon.

Do you have a favorite wine pairing?

It really depends on the dish, but I’m always a fan of a picpoul, a French table wine that is mineral forward and acidic, which complements most nuts.

Elevating Pastries with Nuts: Chef Kristen Murray’s Almond, Pine Nut, and Hazelnut Desserts

Kristen D. Murray

Maurice, Portland, OR

Kristen’s culinary journey began amidst the vibrant flavors of her great aunt’s Southern California garden. Ripe fruits, fragrant herbs, and exquisite produce were the building blocks of her earliest desserts, kindling her passion for the art of pastry. Developing a personal style takes years and years to cultivate + explore. Working in fine-dining kitchens for over twenty years helped assist in her driving force to work with small producers, to become a custodian to her partnered farms and tight knit community. 

What is your first tree nut memory?  

Growing up in California, we always had almonds in shell, in a bowl with a cracker to snack on. Also, my grandmother’s best friend would send pecans from her tree in Texas- they were used in Nana’s Christmas pecan rolls… very special. 

How do you like to use nuts in your restaurant?

We make a dressing with hazelnut or walnut oil, lemon juice, plumped mustard seeds and a bit of honey with sea salt. It has the perfect light accent with great depth due to the nut oil.

Are there any particular dishes you can tell us about that use nuts?

Mainly my tarts: pear and pistachio tart and mango and pine nut tarte

Do you have any nut/wine pairing tips and ideas?

Chestnuts are lovely with Armagnac 

*With thanks to Les Dames D’Escoffier: Sonoma, a philanthropic organization dedicated to women in the food, beverage and hospitality world for introducing our two California chefs