507 nue recipes

Minted couscous with currants, toasted pine nuts, green onions, and fresh dill. A fragrant Mediterranean side dish that comes together in just 5 minutes of active cooking.

Moist chocolate chip applesauce cake with cocoa and cinnamon in the batter, topped with a crunchy layer of chocolate chips, nuts, and cinnamon sugar. Swap margarine for more applesauce to make it lighter. A 9x13 crowd-pleaser in under an hour.

Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.

Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

Double chocolate mint chip cookies with melted mint chips in the dough plus whole chips folded in. Rich, fudgy, and intensely minty with chopped nuts.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.

Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Swedish apple cake with cinnamon, cloves, and chopped nuts, baked in a 9x13 pan with a brown sugar crumble topping. A dense, spiced fall cake loaded with fresh apples.