1,971 peanut recipes

Koloketes: traditional Cypriot pumpkin hand pies with bulgur, onion, and warm cinnamon in a crisp olive oil pastry. Authentic Greek Cypriot mezze or snack.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.

Oil and vinegar coleslaw skips the mayo for a light, tangy slaw of shredded cabbage tossed in red wine vinegar, a little sugar, and oil. Crisp, refreshing, and ideal for picnics, tacos, and barbecue.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Crispy on the outside and fluffy on the inside. Kids love them.

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.