Author: Sarah Patterson Scott
Author: Patricia Wells
Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
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
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
Author: Rachael Ray
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Author: Dr. Fedon Alexander Lindberg
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Author: Kim Barnouin
Horchata is a refreshing iced drink served in Mexico. It is made with almonds, raw rice, or melon seeds.
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
These superfood-filled, protein-packed bites are perfect for a pre-workout boost or mid-day recharge.
Author: Rhoda Boone
Author: Jayne Cohen
Author: Tori Ritchie
Author: Dorie Greenspan
Author: Fernanda Capobianco
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling....
Author: Dorie Greenspan
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
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Author: Steph Gaudreau
Author: Jill Dupleix
Author: Diane Rossen Worthington
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes...
Author: Meera Sodha