516 gut recipes

Layered potato, onion, and cheddar pie baked in Marmite-infused milk until golden and tender. A hearty British vegetarian main with deep savory flavor.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Chocolate bonbon cookies: a holiday favorite rolled in powdered sugar or frosted and topped with coconut. Rich chocolate-almond cookies that shine on a holiday cookie tray.

Cherry pineapple dump cake: the legendary five-ingredient potluck dessert. Dump canned fruit and yellow cake mix in a pan, dot with butter, scatter nuts, and bake. No mixing bowl required.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Cappuccino cheesecake: a silky cream cheese filling spiked with espresso and cinnamon, set on a buttery toasted-nut crust. Espresso-bar flavor in classic New York cheesecake form.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Pink maraschino cherry layer cake with cherry juice in the batter, chopped nuts, and fluffy 7-minute icing. A retro party cake with a pretty blush color and sweet cherry flavor throughout.

Whole wheat yogurt muffins made with chickpea flour, honey, and raisins. A hearty, protein-rich muffin with an earthy nuttiness from the garbanzo flour blend.

Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Moist autumn apple bread packed with grated fresh apples, lemon zest, and chopped nuts in a tender quick bread loaf. One bowl, one hour, and your kitchen smells like a fall orchard.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

Buttery sauteed spinach with pine nuts, plumped raisins, garlic, and a pinch of nutmeg. A Sicilian-inspired side dish that turns simple greens into something extraordinary.