460 peanut recipes

Slightly sweet orange Asian flavors dressing coats the sweetness and crispness of the sugar snap peas in this light quick and easy side dish.

Gently spicy basil scents the juicy strips of beef in this classic Thai inspired main. Incredibly quick and easy. It's ready to eat in 10 minutes if your ingredients are prepped and wok or skillet is hot.

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

Ginger-infused rice made by frying fresh minced ginger in oil before simmering with short-grain rice. A fragrant, simple side dish that pairs with stir-fries, curries, and grilled meats.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Velveted shredded chicken tossed with toasted sesame seeds, dark soy, rice wine, and Sichuan peppercorns. A classic Chinese stir-fry with silky texture in every bite.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.