Author: Michel Depardon
This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Author: Rick Martinez
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Bruce Aidells
Author: Francois Payard
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
Author: Bon Appétit Test Kitchen
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: Catherine McCord
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
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
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: Hannah Levitz
Author: Kay Chun
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music
Author: Melissa Roberts
Author: Melissa Roberts
Author: Susanna Hoffman
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Claudia Fleming
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott