Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn't matter if it breaks-carry on and it will all come together when...
Author: Cal Peternell
Author: Susan Feniger
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with wonderful texture and crunch.
Author: Andrea Bemis
These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful...
Author: Katrina Scott
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices for what boils down to a pretty simple breakfast....
Author: Rocco DiSpirito
Author: Alison Roman
Author: Andrea Albin
Author: Michael Romano
Author: Joanne Weir
Author: Melissa Hamilton
Author: Maggie Ruggiero
This German holiday specialty is great sliced and toasted, then served with butter.
Author: Land O'Lakes
Author: John Harris
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Author: Tori Ritchie
These buttery pastries are filled with almonds and rolled into delicious tiny crescents.
Author: Land O'Lakes
Author: Mario Batali
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Author: Susan Spungen
Author: Jean Thiel Kelley
Author: Oliver Strand
Author: Alison Roman
Author: George Weld
The little rectangular almond cakes known as financiers are sold in many of the best pastry shops in Paris. Perfect financiers are about as addictive as chocolate, and I'd walk a mile or two for a good...
Author: Patricia Wells
Author: Melissa Roberts
A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.
Author: Andy Baraghani