Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty...
Author: Ruth Cousineau
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Author: Mireille Guiliano
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
Author: Janet Taylor McCracken
Try this mango persimmon smoothie recipe with almond butter, carrot, and flax. It's an easy breakfast with lots of protein and fiber.
Author: Catherine McCord
Author: Krystina Castella
Author: Jennifer Iserloh
Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.
Author: Donna Hay
Author: Lidia Matticchio Bastianich
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Author: Donna Hay
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
Author: Raquel Carena
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
Author: Allison Kave
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Author: Antoni Porowski
Author: Claudia Fleming
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
Author: Land O'Lakes
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
Author: Jean Louis Dumonet
Author: Emily Luchetti
Author: Shelley Wiseman