2,383 nut recipes

Szechwan White Cut Chicken with Spicy Peanut Sauce recipe

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Soft Cut-Out Sugar Cookies recipe

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.

Chocolate almond cut-out cookies made with sweetened condensed milk for a soft, fudgy texture. Studded with finely chopped almonds, rolled thin, and optionally drizzled with chocolate glaze. Makes 6 dozen.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.

Creamy, nutty and chocolaty cake, everyone loves it!

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.