1,971 peanut recipes

Gingered Tomato Broth with Pappadam Noodles recipe

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.

Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 minutes.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

Curried beef stew with seared round steak, fresh tomatoes, and sweet curry powder simmered until fork-tender. A simple, no-fuss Indian-inspired one-pot meal with red pepper flakes on the side.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Moo goo gai pan stir-fries sliced chicken breast with fresh mushrooms and scallions in peanut oil and soy sauce. Six ingredients, classic Cantonese takeout favorite, ready in 30 minutes.

A classic Chinese cold dish featuring simmered pork shoulder and crisp lotus root slices drizzled with a tangy sweet-and-sour sauce. Elegant enough for a banquet, simple enough for a weeknight.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Crispy sole goujons cut into finger-sized strips, dipped in egg and milk, coated in breadcrumbs, and fried golden in peanut oil. Homemade fish fingers with a French twist.

Sioux berry soup with broiled beef chuck, blackberries, and honey simmered in beef stock. A savory-sweet Native American stew with deep, rich flavor.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

It's like pumpkin pie for breakfast! It's the taste of fall!