2,015 peanut recipes

Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

Mixed meat satay skewers of chicken, shrimp, and beef marinated in toasted coriander, cumin, garlic, fish sauce, and brown sugar, then grilled fast and served with peanut sauce. Thai-style street-food flavor at home.

It's easy to satisfy your sweet tooth with this cake that has chunks of Snickers in every bite.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.

Pepper-crusted fresh tuna loin seared in a screaming hot cast iron pan, sliced thin, and served with a soy-sesame-ginger dipping sauce spiked with five spice. This Japanese-inspired tataki appetizer is ready in 20 minutes.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.