A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
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Spain's tomato-free gazpacho.
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 vegetable-heavy spin on cold peanut noodles.
Creamy, spiced, and deeply roasted.
A rich, creamy, and hearty stew.
How to make the best pistachio ice cream, from whole pistachios rather than paste.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A sweet-savory combo of cherries macerated in honey and vinegar.
Coconut, chocolate chips, pecans, and a graham cracker base.
A fast and simple garnish made from homemade pistachio paste and cream.
A gentle touch is key to this aromatic chicken and chickpea dish.
Not just hot just for heat's sake.
One part West African, one part Thai, two parts delicious.
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.
The classic French side dish in its simplest, most perfect form.
An old-school Southern classic fit for a crowd.
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