Author: Michel Depardon
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Hannah Levitz
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music
Author: Bruce Aidells
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Francois Payard
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Kay Chun
Author: Catherine McCord
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Author: Diane Rossen Worthington
Author: Claudia Fleming
Author: Melissa Roberts
Author: Alison Roman
Author: Susanna Hoffman
Author: Melissa Roberts
Author: Melissa Roberts
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell