A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
Ripe tomato adds fruitiness to this pesto from Sicily.
Coconut, chocolate chips, pecans, and a graham cracker base.
Savory, sweet, and juicy chicken, perfect for dipping.
A rich, creamy, and hearty stew.
An old-school Southern classic fit for a crowd.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
Simple, fast, and foolproof.
One part West African, one part Thai, two parts delicious.
Spain's tomato-free gazpacho.
A vegetable-heavy spin on cold peanut noodles.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
All the best parts of a cheese plate...in a salad bowl.
Move over banana bread—we have a new way to use up those black bananas...
The classic French side dish in its simplest, most perfect form.
Our pecan pie calls for honey, brown sugar, vanilla, and freshly roasted pecans for deeper, richer flavor and a big nutty crunch.
Quick food hack: toast your nuts in the microwave for faster, more consistent, better results.
Skins versus shirts!
You think you know boiled peanuts? Think again
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
What do boiled peanuts have to do with civil rights laws? @mossr sets the record straight