Nut recipe collection

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Tunnel of Fudge bundt cake with a gooey, molten chocolate center surrounded by dense cake and loaded with walnuts. The classic Pillsbury Bake-Off legend.

Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.

Tunnel of Fudge cake from scratch with a gooey, fudgy center that forms naturally during baking. A rich chocolate bundt cake with walnuts and cocoa glaze, no cake mix required.

Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.

Quick turkey almond stir fry with snow peas, mushrooms, and a ginger-soy sauce. Lean turkey breast cubes cook in minutes for a fast, healthy weeknight dinner.

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Turkey Waldorf salad with rice, diced apples, celery, almonds, and poppy seed dressing. A protein-packed twist on the classic Waldorf served on lettuce leaves.