76 nut top recipes

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Spiced grapefruit upside-down cake with brown sugar, walnuts, cinnamon, and cloves baked on a caramelized grapefruit base. Served with grapefruit-zest whipped cream.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.