379 tutti recipes

Hearty whole wheat bread with millet flour and toasted bran for nutty flavor and wholesome texture from your bread machine

Wild rice with quinoa cooks both grains in one pot with soy sauce for a nutty, protein-rich side dish. The staggered cooking method ensures both grains finish tender at the same time.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Pan-fried fusilli with toasted pine nuts, oil-packed sun-dried tomatoes, parsley, and Parmesan. The pasta crisps at the edges in the skillet for a nutty, textural Italian dinner.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Browned pork chops simmer over curry-spiced rice with raisins and slivered almonds in tomato sauce. A one-skillet dinner with sweet, savory, and nutty flavors in every bite.

Homemade Grape-Nuts cereal from scratch using whole wheat flour, brown sugar, buttermilk, and maple flavoring. Bake, crumble, and dry for crunchy, nutty cereal you control.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.