A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
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This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.
Ripe tomato adds fruitiness to this pesto from Sicily.
A rich, creamy, and hearty stew.
Fan of salt and vinegar chips? Try these peanuts.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
Nuts glazed with dark brown sugar, Old Bay, and smoked paprika.
Coconut, chocolate chips, pecans, and a graham cracker base.
Rich brown butter and maple syrup become a quick caramel, used to both candy the pecans and coat freshly popped popcorn.
How to make the best pistachio ice cream, from whole pistachios rather than paste.
Spain's tomato-free gazpacho.
Move over banana bread—we have a new way to use up those black bananas...
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
A vegetable-heavy spin on cold peanut noodles.
A fast and simple garnish made from homemade pistachio paste and cream.
Winter produce will save you from your romaine-salad rut.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Not just hot just for heat's sake.
When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
Skins versus shirts!
Go nuts about ice cream with @maxfalkowitz
Quick food hack: toast your nuts in the microwave for faster, more consistent, better results.
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