2,435 nut recipes

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Wholesome honey-sweetened cookies packed with oats, whole wheat flour, raisins, chopped apples, and warm cinnamon. A chewy, nutty treat you can feel good about.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Thai chicken with cashews and dried chilies stir-fried with fish sauce, soy sauce, and a touch of sugar. A quick, authentic Thai stir-fry ready in 30 minutes.

Coconut, kiwi and ham, they go very well. Great combination!

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

Creamy toasted cashew nuts and coconut fills into a chocolate crust, and it is rich, creamy, chocolaty and so delicious.

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Loaded carrot cake with flaked coconut, crushed pineapple, and chopped nuts, all tucked under a thick layer of cream cheese frosting. Moist, spiced, and feeds a crowd.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Tex-Mex tuna noodle casserole with cottage cheese, sour cream, green chilies, and salsa, topped with a crunchy cashew-cracker crust. Ready in 40 minutes.

A buttery zucchini quiche with chopped cashews, Monterey Jack cheese, garlic, and dill baked in a flaky pie crust. Vegetarian comfort food that uses up summer squash beautifully.