Author: Maggie Ruggiero
Author: Nika Standen Hazelton
Author: Sarah Patterson Scott
Author: Jane Stern
Author: Louisa Shafia
Author: Shelley Wiseman
For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to...
Author: Claire Saffitz
Author: Lillian Chou
Author: Melissa Roberts
Author: Skye Gyngell
Author: Jill Silverman Hough
Author: Victoria Granof
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango)...
Author: the editors of Martha Stewart Living
Author: Melissa Potter
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: Marcus Samuelsson
Author: Tracey Seaman
Author: Patricia Wells
Author: Dorie Greenspan
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Author: Claire Saffitz
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Author: Alison Roman
Author: Chris Morocco
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman