249 tutti recipes

Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.

Tender peeled white asparagus spears topped with nutty brown butter and toasty bread crumbs. A classic German side dish that comes together in just 15 minutes.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

No-bake cream cheese balls with chopped pecans dipped in chocolate coating. A 3-ingredient diabetic-friendly candy with creamy, nutty centers and a chocolate shell.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

A simple three-ingredient cheesecake crust starter: flour, sugar, and chopped nuts. The foundation for nutty, buttery cheesecake bases without relying on graham crackers or cookies.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Sesame crusted halibut pan-seared in butter with a golden sesame seed coating. Egg white acts as the glue for a nutty, crunchy crust on tender, flaky fish.

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.