Author: Melissa Perello
Author: David Lebovitz
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
Author: Lauren Groveman
Author: Tori Ritchie
Author: Joshua McFadden
Author: Karen DeMasco
Author: Dorie Greenspan
Author: Susan Spungen
Author: Juana Vázquez-Gómez
Author: Yvette Van Boven
Author: Traci Des Jardins
Author: Nika Standen Hazelton
Author: Shelley Wiseman
Author: Pam Rupp
Author: Dede Wilson
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Author: Ellie Krieger
Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits-like chocolate chips, nuts, and coconut-get layered over sticky condensed...
Author: Kristin Donnelly
Author: Rochelle Palermo
Author: Tamasin Day-Lewis
Author: Louisa Shafia
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: David Lebovitz