574 nut recipes

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.

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.

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.

Bombay cashews roasted with freshly ground coriander, cumin, hot paprika, cinnamon, and nutmeg. An addictive Indian-spiced snack that keeps for two weeks.

Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.

Old-fashioned hermit cookies with molasses, raisins, chopped nuts, and a warm spice blend of cloves, cinnamon, and ginger. A chewy New England classic rolled and cut from thick dough.

Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.

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.

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.

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

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

California fig oatmeal cookies with dried figs, brown sugar, cinnamon, and chopped nuts. A chewy, fruit-studded drop cookie that bakes in just 10 minutes.

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.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.