864 tutti recipes

Mini mushroom pizzettes topped with silky bechamel sauce, sauteed mushrooms, nutty Gruyere, and a snowfall of Parmigiano-Reggiano. A French-Italian hybrid appetizer baked to golden perfection.

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.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.

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.

Red snapper in a macadamia and pecan crust, pan-seared in olive oil and finished in the oven. A crispy, nutty-crusted fish dinner ready in 25 minutes.

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.

Diced chicken and cabbage get a fast flash-fry, then tossed with crushed peanuts, fresh chilies, and fermented chili bean curd for a fiery, nutty stir-fry that rivals your favorite Kung Pao.

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.

Bread machine multigrain bread loaded with bread flour, whole wheat, soy, triticale, millet, cracked wheat, bran flakes, and flax for a hearty, nutty loaf at the touch of a button.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

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.