2,383 nut recipes

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Strawberry-shaped cookies made from a stovetop date and Rice Krispies mixture, rolled in red sugar with green icing stems. A fun no-bake candy-cookie for kids and parties.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Bread machine Christmas bread: a sweet cardamom-scented yeast loaf with cinnamon, sugar, and chopped nuts. Scandinavian holiday baking made hands-off.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

Chocolate chip date coffee cake uses boiling water-plumped dates to build a moist, caramel-sweet crumb, topped with brown sugar, nuts, and chocolate chips. A brunch bake with serious old-diner charm.

Curry dip with Granny Smith apple, crushed pineapple, cashews, and blue cheese in a creamy mayo base. No-cook appetizer with sweet, tangy, and savory layers in every bite.

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

Store-bought cinnamon rolls can never compete with the ones that are made from scratch.

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

Coconut, kiwi and ham, they go very well. Great combination!

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.