Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 4134 recipes in total:

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Vegetable Pilau      Origin: India	Waldorf Hotel's Waldorf Salad      Origin: American	Whim-Wham      Origin: Scotland
Vegetable Potjie      Origin: Botswana	Wali wa Nazi (East African Coconut Rice)      Origin: East Africa	Whipod Cwrens (Currant White Pot)      Origin: Welsh
Vegetable Seekh Kebab      Origin: India	Walnuß Marzipan (Chocolate-coated Walnut Marzipan)      Origin: Germany	White Béchamel Sauce      Origin: Britain
Vegetarian Chow Mein      Origin: Fusion	Walnut and Chocolate Chip Cookies      Origin: Britain	White Bakewell Fudge      Origin: Britain
Vegetarian Haggis      Origin: Scotland	Walnut and Coffee Fudge      Origin: Britain	White Caper Sauce      Origin: Britain
Vegetarian Lentil Cottage Pie      Origin: Britain	Walnut and Fig Cake      Origin: Britain	White Christmas Cake      Origin: British
Vegetarian Pot Roast      Origin: Britain	Walnut Atayef (Walnut Pancakes)      Origin: Lebanon	White Curry      Origin: Fusion
Veihalo Tonga (Green Coconut Porridge)      Origin: Tonga	Walnut Catsup      Origin: Britain	White Oyster Sauce      Origin: Britain
Velouté d'Ignames (Cream of Yam Soup)      Origin: Cote dIvoire	Walnut Clusters      Origin: Britain	White Queso Cheese Dip      Origin: America
Venezuelan Chocolate Marquesa      Origin: Venezuela	Walnut Ketchup I      Origin: Britain	Wie man zerwúlawirstlach machen soll (How one should make Saveloy)      Origin: Germany
Venison and Chestnut Casserole      Origin: Scotland	Walnut Nougat      Origin: Britain	Wild Dewberry Cobbler      Origin: Britain
Venison and Dark Chocolate Chili      Origin: Fusion	Walnut Praline Ice Cream      Origin: Britain	Wild Garlic and Mushroom Lasagne      Origin: Britain
Venison Liver Pâté      Origin: Britain	Walnut Shortbread      Origin: Britain	Wild Garlic and Walnut Mayonnaise      Origin: Britain
Venison Rissole      Origin: Britain	Walnut Tart      Origin: England	Wild Garlic and Wild Mustard Greens Pesto      Origin: Britain
Ventrem Plenum (Stuffed Pig's Stomach)      Origin: Roman	Warm Chocolate Pie      Origin: Anguilla	Wild Greens Cakes      Origin: Britain
Verdolagas (Mexican Common Purslane)      Origin: Mexico	Wassail      Origin: Britain	Wild Greens Fritters      Origin: Britain
Vermont Maple Spice Cupcakes      Origin: American	Water Chestnut Cake      Origin: China	Wild Greens Soup      Origin: Britain
Vermouth di Torino (Turin Vermouth)      Origin: Italy	Water Mint Pesto      Origin: Britain	Wild Mushroom and Miso Broth      Origin: Britain
Vert desire      Origin: England	Watercress and Cobnut Soup      Origin: Britain	Wild Plum Ketchup      Origin: Fusion
Verulam-style Curried Jackfruit      Origin: South Africa	Watermelon Otai      Origin: Fiji	Wild Spring Greens Gnocchi      Origin: Fusion
Viande de Cobaye Boucanée aux Arachides (Smoked Guinea Pig Meat in Peanut Sauce)      Origin: Congo	Watermelon Otai      Origin: Samoa	Wildberry Crisp      Origin: Britain
Victorian Chicken Korma      Origin: Anglo-Indian	Watermelon Otai      Origin: Tonga	Winter Parsnip Stew      Origin: Czech
Victorian Chicken Malay Dopiaza      Origin: Anglo-Indian	Watermelon Otai      Origin: Hawaii	Winter Rice Pudding with Dried Fruit      Origin: China
Victorian Dundee Cake      Origin: England	Watermelon Otai      Origin: New Zealand	Wontons      Origin: China
Victorian Fish Molee      Origin: Anglo-Indian	Wattakka Soup (Pumpkin Soup)      Origin: Sri Lanka	Wors in Creamy Mushroom Sauce      Origin: Namibia
Victorian Plum Pudding      Origin: Britain	West African Couscous      Origin: West Africa	Wyau Hwyaden, Dull Ynys Môn (Anglesey-style Duck Eggs)      Origin: Welsh
Vincentian and Grenadinian Paime      Origin: Saint Vincent	West African Curry Powder      Origin: West Africa	Wyau Ynys Môn (Anglesey Eggs)      Origin: Welsh
Vindaloush with Fungee      Origin: Caribbean	West African Fish Rub      Origin: West Africa	Xalwad (Peanut Halwa)      Origin: Somalia
Virgin Eggnog      Origin: Britain	West African Meat Kebabs      Origin: West Africa	Xalwo (Peanut Halwa)      Origin: Djibouti
Virgin Islands Coconut Tart      Origin: US Virgin Islands	West African Rice Pudding      Origin: West Africa	Xató (Salt Cod and Tuna Salad)      Origin: Spain
Vitumba (Rice Cupcakes)      Origin: Tanzania	West Indian Cake      Origin: Britain	Xavier Dumplings      Origin: Italy
Vulvulae Isiciatae (Forcemeat for Sow's Womb)      Origin: Roman	West Sumatran Fish Curry      Origin: Sumatra	Xavier Suppe (Xavier Soup)      Origin: Italy
Vyannd Cypre of Samon (A Cypriot Dish of Salmon)      Origin: England	Wethani Kyet (Dry Burmese Pork Curry)      Origin: Myanmar
Vyolette (Violet Pudding)      Origin: England	Wethani Kyet II (Dry Burmese Pork Curry II)      Origin: Myanmar

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