Amaretto liqueur is stirred into the filling of this pumpkin pie, which is then topped with a streusel of sliced almonds and Italian almond cookie crumbles.
Author: Craig C. Cantor
Author: Rozanne Gold
Author: Maggie Ruggiero
Author: Georgia Downard
Author: Michele Morosin
Author: Lorraine Vassalo
Author: Lisa Mann
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Steven Raichlen
Author: Diane Rossen Worthington
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Harriet Tupler
Author: Tanya Wenman Steel
Author: Robin Levy Goetz
Author: Molly Stevens
Author: Melissa Roberts
Author: Jimmy Shaw
Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Author: Bricia Lopez
Author: Jeanne Thiel Kelley
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie recipe.
Author: Jeanne Thiel Kelley
Author: Joanna Schmida