2,383 nut recipes

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

No-bake oatmeal fudge cookies with cocoa, evaporated milk, butter, and rolled oats. Drop-style cookies that set on waxed paper into chewy, chocolatey rounds. No oven required.

3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Easy Bisquick coffee cake with a buttery cinnamon brown sugar streusel and chopped nuts folded into a fluffy biscuit-mix base. One bowl, 25-minute bake, perfect for brunch or a fast breakfast.

Kahlua fudge made with semi-sweet and milk chocolate, marshmallow creme, and coffee liqueur. A rich, boozy candy that sets up smooth and cuts into clean squares.

Sigi's chocolate torte: store-bought pound cake layered with a silky chocolate ganache-style icing made in a blender. Four-layer torte ready for the fridge in 30 minutes.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

This banana cake is amazingly moist and creamy, I have been making it all the time, and always get rave reviews back.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Slow-simmered chicken with nutty Jerusalem artichokes, loads of garlic, saffron, lemon, and fresh basil, finished with toasted pine nuts. A rustic Mediterranean braise with golden, aromatic broth.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.