Author: Susie Theodorou
Author: Marcus Samuelsson
Author: Jean Anderson
Author: Bon Appétit Test Kitchen
Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Author: Chris Morocco
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
Author: Kris Hoogerhyde
Peanut brittle makes the perfect gift for a friend. Package this candy in a decorative glass jar, tin or gift box and add a holiday decoration or bow on top.
Author: Land O'Lakes
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
Author: Lisa Mayfield
Author: Kris Hoogerhyde
Author: Ashley Christensen
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
A classy twist on the traditional Peanut Butter Blossom.
Author: Land O'Lakes
Author: Peter Chang
Author: Elizabeth Falkner
Let the kids measure the ingredients and shake the bags for this sweet snack.
Author: Land O'Lakes
Author: Norman Van Aken
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
These chocolate peanut butter cookies are actually pinwheels - roll chocolate and peanut butter doughs to form the pinwheel design.
Author: Land O'Lakes
Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.
Author: Tailor, Nashville, TN
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Dorothy Lee
This recipe features a peanut butter cookie crust with a caramel-chocolate topping.
Author: Land O'Lakes
Author: Gina Marie Miraglia Eriquez
Author: Elizabeth Falkner
Believe it or not, we came up with a new way to chop broccoli
Author: Claire Saffitz