864 tutti recipes

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Hazelnut cheesecake with a toasted hazelnut and vanilla wafer crust, creme de cocoa in the filling, and a broiled sour cream topping. Rich and nutty.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

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

White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.

Chicken breasts pan-seared and finished in a Languedoc-style walnut and garlic aillade, with a tangy yogurt-lemon marinade for tenderness. Rustic French main with deep nutty richness.

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.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

An elegant no-bake amaretto cheesecake on a baked hazelnut macaroon crust. A light, gelatin-set cream cheese filling spiked with almond liqueur over a nutty, chewy-crisp base.

No-bake French mint cupcakes with melted semi-sweet chocolate, butter, powdered sugar, and peppermint extract frozen in paper cups. Rich, fudgy, and truffle-like with a nutty crunch.

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.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

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.