Author: David Lebovitz
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
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
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
Author: Tori Ritchie
Author: Lauren Groveman
Author: Karen DeMasco
Author: Joshua McFadden
Author: Susan Spungen
Author: Dorie Greenspan
Author: Juana Vázquez-Gómez
Author: Nika Standen Hazelton
Author: Traci Des Jardins
Author: Shelley Wiseman
Author: Yvette Van Boven
Author: Pam Rupp
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: Louisa Shafia
For an easy make-ahead dessert recipe that's also a showstopper, look no further. Pouring the cream over at the table adds a dramatic touch.
Author: Ellie Krieger
Author: Rochelle Palermo
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
Author: Dede Wilson
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