Forget what you know about vegan baked goods -- this quickbread is a game-changer.
A nut-butter altnernative, for when all you want to dirty is one knife.
How to make cashews the star of dinner.
McKel Hill of Nutrition Stripped makes a cheesy, cheese-free spread that you can eat on anything from salads to potatoes to sandwiches.
Jennifer Farley of Savory Simple makes a homemade version of store-bought fruit and nut bars that are filling, flavorful, and just as sweet as you want them to be.
A breakfast recipe for many whose dietary restrictions make it tough to find one.
Mandy Lee from Lady and Pups shares a recipe for extremely spicy, extremely addictive brittle. Plus, you get to use your hammer -- twice.
A sweet treat for bad days and good alike.
Save money and avoid post-sugar high crashes by making Lindsey Love from Dolly and Oatmeal's version of adult Kudos bars.
Next up in Mario Batali's How To Tuesdays series? How to toast nuts and spices.
The secrets to fine, evenly ground DIY nut flours that won't turn to butter on you.
Your nutty holiday baked goods will taste better if you follow Alice's three simple rules.
America's favorite sandwich's origin story.
Traditional pecan pie, this is not. But it is nutty, sweet, spiced, and gooey -- and you should make one this Thanksgiving.
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