Peanut butter

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time. ...read more

Culinary school student Shelly Platten came up with this recipe while trying to make a healthier version of her son’s favorite peanut butter cup bars for a care package. Her secret ingredient? Puréed beans. “He didn’t even know the beans were in these bars!” she says. ...read more

The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains. ...read more

Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape. ...read more

Homey peanut butter cookies get a hit of exotic flavor from Thai red curry paste and flaked coconut. ...read more

This well-loved assemblage of lightly cooked and raw vegetables translates literally as “mix-mix.” A colorful combination of wholesome ingredients is arranged on a platter in separate mounds and served with a peanut-coconut sauce. ...read more

A classic accompaniment to summer rolls, this simple sauce would make a nice topper for a green salad or noodle bowl. ...read more

Jessie Grearson, a writer in Falmouth, Maine, likes making this quick, comforting meal for her family on weeknights. To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha. ...read more

The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley. ...read more

An easy Asian-style dressing gives broccoli raab an East-meets-West makeover. Serve this salad as a side dish or a light meal. ...read more

Jean Maxwell, a clinical dietitian from Suffolk, Va., serves this luscious dessert to her extended family at Thanksgiving. “They are Southern—very meat-and-potatoes—so the first time I made it, I did not mention the tofu,” she says. “They devoured it, then I told them, and they ...read more

The flavor-boosting secret to this salad is gingery prepared mango chutney. The sautéed seitan and shredded cabbage combination tastes great hot or cold. ...read more

These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling. ...read more

This cooling salad pairs especially well with Asian stir-fries. ...read more

Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe. ...read more

Barrie Arliss, a copywriter from Seattle, decided to make her own energy-boosting snacks after “buying too many granola bars at the grocery store—at $4 a pop, no less,” she says. For extra coconut flavor, add up to 1/2 cup more coconut flakes. ...read more

The peanutty satay sauces of Southeast Asia inspired the sweet-and-spicy filling for this delicious appetizer or snack. ...read more

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes. ...read more

If you don’t have a bat-shaped cookie cutter, use a 3-inch round cutter and cut some of the rounds in half for wings that can be pressed onto either side of a round bat face. ...read more

Felice Bogus, of Raleigh, N.C., came up with this stew while trying to “find something interesting to do with peanut butter beyond just making PB&J sandwiches,” she says. VT staffers went nuts for the super-chunky texture and peanut-y flavor. ...read more

Need a fast after-school snack? These salty-sweet nuggets are just the ticket. ...read more

The hot, slightly charred tortilla warms and melts the peanut butter, creating the ultimate in satisfying, oozing deliciousness. In place of a sugar-laden jelly, this wrap features a homemade quick jam of fresh strawberries and a touch of agave. You could sub sliced apples or ...read more

This dish gets its distinctive flavor from Szechuan peppercorns, which have a mild, peppery heat. Expect to have about 1 cup extra sauce left over—it’s delicious served over brown rice. ...read more