2,383 nut recipes

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

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.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Hawaiian-inspired apple pie poached in pineapple juice instead of baked. A no-bake filling in a pre-baked crust, topped with whipped cream and chopped macadamia nuts.

Mocha layer cake made with cocoa and strong coffee, filled with sweetened whipped cream, dates, and nuts. A vintage two-layer cake dusted with powdered sugar.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.

Fruity cake loaded with dried dates, papaya, pears, and raisins baked with honey, sesame oil, and orange zest using a muffin mix shortcut. A dense, fruit-packed holiday loaf.

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Cilantro pesto pasta with macadamia nuts, ginger, lime, and chile. A punchy 15-minute Thai-leaning pasta that swaps the basil-pine-nut combo for something brighter and hotter.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Wilted spinach salad with a hot bacon and cider vinegar dressing, orange segments, cashews, red onion, and tarragon. Made entirely in the microwave for a warm salad ready in minutes.