2,189 cut recipes

Reese's fudge cookies with cocoa powder dough loaded with chopped peanut butter cups. A rich, dark chocolate drop cookie with melted peanut butter pockets in every bite.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

Flaky filo pastry rolled around a rich tomato, mushroom, and roasted cashew filling with red wine and basil. A savory vegetarian strudel that steals the show at Christmas dinner.

Buttery shortbread crust layered with Cool Whip, a thick cream cheese vanilla pudding filling, more whipped topping, and chopped nuts. The pie that earned its bold name.

Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Fresh pear halves filled with raspberry liqueur cream cheese, topped with crushed pistachios and mint. An elegant no-cook appetizer or light dessert ready in 15 minutes.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Pecan cashew popcorn balls coated in buttery caramel made from scratch with a candy thermometer. A crunchy Halloween treat with pecans, cashews, and 8 cups of popped corn.