A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
Spain's tomato-free gazpacho.
Coconut, chocolate chips, pecans, and a graham cracker base.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A vegetable-heavy spin on cold peanut noodles.
Ripe tomato adds fruitiness to this pesto from Sicily.
This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
A fast and simple garnish made from homemade pistachio paste and cream.
For the best of salty and sweet, kanafeh combines buttery phyllo and gooey cheese in a floral syrup-soaked pastry.
A rich, creamy, and hearty stew.
Who needs store-bought when you can make something even better from scratch?
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
Savory, sweet, and juicy chicken, perfect for dipping.
An old-school Southern classic fit for a crowd.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
The classic French side dish in its simplest, most perfect form.
Simple, fast, and foolproof.
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
What do boiled peanuts have to do with civil rights laws? @mossr sets the record straight
A simple bowl of peanut stew salvages a root-seeking trip gone awry.