864 tutti recipes

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Thin, crispy oatmeal Florentine cookies made with toasted oats, cinnamon, and just a tablespoon of flour. Lacy edges with a nutty, caramelized crunch.

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

Bread machine whole wheat bread studded with crumbled blue cheese and toasted walnuts. A savory, nutty loaf with bold flavor in every slice.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Raspberry-peach pie with chopped hazelnuts, a splash of rum, and a sugar-glazed double crust. Sweet peaches and tart raspberries in a nutty, buttery filling.

Wheat-free steamed bread with oats, brown rice flour, amaranth, dried apricots, and almonds, sweetened with molasses. A hearty, no-oven loaf that's naturally gluten-conscious and full of nutty flavor.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.