Nut recipe collection

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Bacardi rum chocolate cake with a boozy chocolate pudding filling. Dark rum in both the cake layers and the whipped filling makes this a rich, adults-only dessert.

Basbousa bil loz (Egyptian almond basbousa) cooks toasted semolina and almonds with butter, then thickens with lemon-scented sugar syrup. A stovetop Middle Eastern dessert.

Basic butter cookies with just 5 ingredients: flour, cornstarch, powdered sugar, butter, and walnuts. Melt-in-your-mouth shortbread-style cookies baked low and slow.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Basler Brunsli are flourless Swiss chocolate almond cookies spiced with cinnamon and cloves, cut into festive shapes. A traditional Basel Christmas cookie, chewy inside with a crackly crust.

Beef and Cheese Log: a vintage cocktail party cheese log with sharp cheddar, cream cheese, dried beef, and a pecan crust. Sliced thin onto crackers. Make-ahead party staple.

Beef and green bean stir-fry with thin-sliced flank steak and a creamy peanut-soy-sesame sauce. Asian-inspired weeknight dinner ready in 30 minutes.

Beef satay skewers with a homemade curried peanut dipping sauce. Sirloin cubes broiled on bamboo skewers and served with a rich, spicy peanut butter sauce.

Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.