Peanut

This version of a well-loved combination from childhood concentrates the flavors into a sweet dessert that appeals to all ages. We like strawberry jam, but feel free to substitute any flavor you prefer

The addition of whole, salted peanuts in this super-crunchy cookie imparts the perfect balance of salty and sweet. And the light-as-air texture of the crisps themselves contrasts quite nicely with the chunkiness of the peanuts.

This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

Pie doesn’t get any easier than this. The chocolate cookie crust is pressed into the pan, and the filling needs no baking. It’s the perfect dessert to whip up after you’ve invested all those hours smokin’ your pork butt.

Georgia produces more peanuts than peaches—maybe it should be called the peanut state! This is one great way to use them. Daddy loved peanut brittle, and he made this all the time when I was growing up.

If you’ve ever driven through a small town in Georgia, you no doubt have seen signs for boiled peanuts along the roadside. I’ve found that they’re a love-hate thing; people are rarely undecided about boiled peanuts! I include the recipe here because I absolutely love them. When I make them at home in Oklahoma, it takes me back to our family vacation trips to Florida, when we’d stop on the roadside and eat the warm peanuts in the car. Yum!

The foundation of this elegant soup? Peanut butter. Make your own by grinding dry-roasted peanuts in a food processor while you roast the garlic. You can use any mild-flavored honey to sweeten the whipped cream garnish, or go Southern with a spoonful of tupelo honey.

Sweet and salty, crunchy and soft, this bark has all the yin-and-yang attributes of a scrumptious dessert. The peanut brittle in this recipe is also great as a stand-alone or dipped in dark chocolate. With its salty sweetness, this bark makes the perfect snack for a World Series or Super Bowl party.

Gelatin thickens this creamy no-bake pie filling, making it easier to slice once it sets. To create an even crust, press the crumbs with the bottom of a dry measuring cup and your fingers, working from the center to the edge of the pan and then up the sides.

Here, peanuts lend a golden, crisp crust to chicken breasts—and because the dish is baked, there’s no need for a frying pan. Other nuts, such as pecans or walnuts, can be used instead. Blanched asparagus, tossed with butter and lemon zest, rounds out the dish.

Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.

FLAVOR BOOSTERS The bracing combination of fresh lime juice and mint adds minimal calories and not a trace of fat, yet tastes out of this world. Scallions, cucumber, and chopped peanuts up the flavor ante while also adding crunch. Soba noodles, made from buckwheat, are nuttier than those made from wheat.

GOOD TO KNOW Although this version of a classic Thai noodle dish is vegetarian, we’ve added a little optional protein in the form of scrambled egg. You could add thinly sliced poached chicken breast instead; add chicken to the skillet in step 3, tossing to coat with sauce.

WHY IT’S LIGHT Each serving of this stir-fry has only one teaspoon oil and a tablespoon of roasted peanuts. Lime juice and fresh basil added at the end perk up the dish, so it tastes just as good as (or even better than) more traditional versions.

Nuts and seeds have been making their way into Mexican sauces and salsas for centuries. The nutty sesame seeds in this salsa, which is served at a very popular small restaurant in Tijuana called Mi Rincón Cenaduria (My Restaurant Nook), give it body and depth. Use this on steak tacos or even with grilled chicken. Peanuts can be substituted for the sesame seeds.

You can find this dish at almost any Chinese restaurant, but it is easy to make at home—and usually better, too. Some people deep-fry the chicken first, but stir-frying is much quicker and less complicated, and the results are still great. Serve with plain rice.

Like Ginger Chicken (preceding recipe), a Thai-style stir-fry that is super fast and very flavorful. If you use a mild, fragrant curry powder, like the one on page 593, this will appeal to many kids; it’s more sweet than spicy. Serve with jasmine or other white rice. Thai fish sauce (nam pla) is discussed on page 500.

This is a warm salad, combining a wide range of textures and flavors, great as a light lunch or a starter for any Asian meal. Although you can buy packaged fried tofu at many Asian markets—and that is undeniably convenient—it is much better homemade. Just be sure to remove as much of the water as you can, by firmly pressing the tofu between paper towels as detailed on page 491. For information on shrimp paste, see page 9; for information on nam pla, see page 500.

A complex, multipurpose sauce that is good enough to eat with a spoon; adjust the proportions to your taste once you get used to it. Serve it warm, with Grilled Satay (page 101), Fried Satay (page 100), Spring Rolls (page 38), or simply rice crackers, sold at many Asian and health food markets, or other crackers. See page 500 for information on Asian fish sauces like nam pla.