Nut

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.

Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish that brings out the best of garden-fresh zucchini and other squashes.

If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. 

Add these seasoned peanuts to your som tum.

A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

We took roasted peanuts and coated them with sweet-spicy kochujang, Korean chile flakes, and garlic salt as a topper for the kale and cabbage salad at Tin Roof.

Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.