Culinary wise, peanuts have a wide variety of uses — peanut oil, salted peanuts, and deep-fried peanuts — but they’re most famous for their butter. Peanuts are naturally cholesterol free and have more protein than any other nut.

Nutrition facts aside, what makes peanuts so popular is their super addicting and deeply earthy flavor. What other ingredient makes sense on a salad, a stir-fry, and also your triple-chocolate, double-fudge ice cream sundae?

To Be or Nut To Be

The Hygiene Hypothesis

Studies have shown that delaying exposure to peanuts in early childhood can actually increase the likelihood of allergies.

Plot Twist

Peanuts are not a nut! The fruit of the peanut grows under the ground, making them a member of the legume and bean family.

Peanut Power

Peanut-based pastes are so high in protein that they’ve been developed to help fight malnutrition and famine in suffering countries.

Chocolate Chip Peanut Pie

Recipe by Miriam (Pascal) Cohen

Reproduced from Something Sweet with permission from the copyright holders, ArtScroll/Mesorah Publications

If you, like me, are a lover of all things peanut butter and chocolate, this is the stuff your dreams are made of. Trust me when I tell you that this is about to become your new family favorite!

SERVES 10–12

• ¾ cup dark corn syrup
• ¾ cup creamy peanut butter
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup roasted salted peanuts, coarsely chopped
• 1 cup chocolate chips
• 1 ready-made graham cracker crust, preferably chocolate
• chopped peanuts (optional), for garnish
• chocolate sauce (optional), for garnish
• whipped cream (optional), for garnish

Preheat oven to 350°F (175°C).

In a small bowl, whisk together corn syrup, peanut butter, sugar, eggs, and vanilla until smooth. Add peanuts and chocolate chips; stir until evenly distributed.

Pour mixture into graham cracker crust. Bake for 45 minutes. Filling may be slightly soft in the center, but it will firm up as it cools.

Serve at room temperature. Garnish with chopped peanuts, chocolate sauce, and whipped cream, if desired.

Plan Ahead: This pie freezes well in an airtight container.

Sesame Lime Garlic Farro Salad

Recipe by Chavi Feldman

Including some sort of nut or seed in a salad is always a great idea, and this one is no exception! The Asian flavors go hand-in-hand with the rich and nutty honey-glazed peanuts, enhancing an already great combo.

SERVES 12–15

• 2 cups or 14 oz (400 g) pearled farro
• 1 tsp salt
• water to cover, about 4 cups
• 1 cup shredded carrots
• 2 cups shredded red cabbage
• 30 snap peas, sliced into quarters
• 6 scallions, sliced
• 2 cups sliced small button mushrooms
• ¼ cup toasted sesame seeds
• ¾ cup honey-roasted peanuts, for garnish

Dressing

• ⅔ cup oil
• juice of 2 large limes, or ⅓ cup lime juice
• zest of 1 lime
• 1 Tbsp sesame oil
• 1½ Tbsp soy sauce
• 1½ Tbsp honey
• 1 Tbsp brown sugar
• ¾ tsp salt
• ¼ tsp garlic powder
• ⅛ tsp black pepper
• ⅛ tsp powdered ginger

Rinse farro in cold water and drain. Place in a medium-sized pot and add salt and enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer 20–30 minutes until soft but still chewy. Drain any excess water and fluff gently with a fork. Set aside to cool.

In a large bowl, combine all salad ingredients aside from the peanuts. Whisk dressing ingredients together in a medium bowl and pour on top, mixing well. Refrigerate for at least 1–2 hours before serving, mixing once or twice, to allow flavors to blend. Add honey-roasted peanuts right before serving and toss to combine.

Crisp ’n Spicy Sticky Chicken Nuggets

Recipe by Faigy Grossman

I’ve always enjoyed the tangy flavors and crisp textures of chicken poppers and sesame chicken. This appetizer is reminiscent of both dishes, with an amazing homemade taste.

SERVES 8–10 AS AN APPETIZER

• 2 whole chicken breasts, semi frozen
• ⅓ cup cornstarch
• 2 Tbsp flour
• 1 cube frozen ginger or 1 tsp freshly grated ginger
• 1 tsp salt
• 2 Tbsp sherry cooking wine
• oil, for frying
• 3 Tbsp chopped peanuts (or nuts of your choice)

Sauce

• 2 Tbsp oil
• 4 cubes frozen garlic
• 2 Tbsp ketchup
• 1 Tbsp mayonnaise
• ⅓ cup honey
• 1½ tsp red pepper flakes
• 1 tsp sugar
• 2 tsp soy sauce
• 1 tsp water

Slice chicken very thinly and cut into small pieces. Place chicken pieces in a large mixing bowl and add cornstarch, flour, ginger, salt, and sherry. Mix well until it forms a thick batter-like mixture. Set aside and allow to marinate.

Meanwhile, prepare the sauce: Heat oil in a large frying pan over medium heat; add garlic and fry until fragrant and beginning to brown. Lower heat and add remaining sauce ingredients to pan, stirring until well combined. Bring sauce to a boil and allow to simmer for 1 minute, until beginning to thicken. Remove from heat and set aside.

Heat a generous amount of oil in a small, deep pot and, working in batches, drop tablespoonsful of chicken mixture into pot. Fry until lightly golden, turning over if necessary. Remove from the pot to a paper-towel-lined pan. Repeat until all the chicken mixture is used up.

Place chicken nuggets into the pan with the sauce and heat through. Add chopped peanuts and toss nuggets to coat evenly with sauce. Serve over rice and garnish with additional peanuts.

Note: For a pretty serving idea, you can thread the nuggets onto skewers, alternating with squares of red pepper. Place the skewers over rice and sprinkle with nuts.

(Originally featured in Family Table, Issue 847)