Nut recipe collection

Asian peanut sauce with peanut butter, soy sauce, chili oil, garlic, and brewed tea for a smooth base. A spicy, savory dipping sauce for noodles, spring rolls, and satay.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Chocolate peanut butter shortbread baked in a tart pan with a cocoa crust, creamy peanut butter filling, and a chocolate Kiss topped with a whole peanut on every wedge.

Peanut butter swirl ice cream cake with a crushed Oreo crust, chocolate wafer cookies, and hot fudge topping. No-bake, freezer-set, and ridiculously impressive for parties.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Peanuts N Candy Halloween cake, a semi-homemade yellow cake mix studded with roasted peanuts, frosted with peanut butter buttercream, and topped with chopped Butterfinger and candy corn. A festive fall party dessert.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Pear-walnut quick bread swaps water for pear nectar and folds chopped pears plus toasted walnuts into a honey bread mix for a 5-ingredient loaf. Great for holiday gifting and breakfast slicing.