Skip to main content

Dried Fruits and Nuts

This recipe, a refined trail mix if you will, is based on mendiants, a traditional French Christmas dish that consists of almonds, figs, hazelnuts, and raisins.

Can be prepared in 45 minutes or less

Recipe information

  • Yield

    Makes 3 cups

Ingredients

1 cup dried apricots
1/2 cup dried dates (preferably Medjool)
1/2 cup walnut halves
1/2 cup natural pistachios
1/4 cup dark raisins
1/4 cup golden raisins
Read More
Nutty, protein-packed, and batchable—perfect for hectic mornings.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
A make-ahead pantry salad that's friendly on the wallet too.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.