Author: Fernanda Capobianco
Author: Jean Thiel Kelley
Author: Melissa Roberts
Author: Tracey Seaman
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango)...
Author: the editors of Martha Stewart Living
Author: Melissa Potter
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the...
Author: Donna Hay
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Author: Kim Barnouin
A restaurant waffle with syrup and whipped cream (yes!) can have 530 calories and 11 grams saturated fat (no way!). We serve up the goodies but hold the extra calories.
Author: Stephanie Clarke
Almond-Coconut Cream Pie
Author: Stephan Pyles
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
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Author: Jill Silverman Hough
Author: Joe Yonan
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
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
These delicately sweet and tender cookies are the perfect addition to a cookie platter.
Author: Land O'Lakes
Author: Claudia Fleming
Author: Susan Feniger
Author: Lillian Chou
Choose dates that are soft and pliable-even if that means pitting them yourself.
Author: Claire Saffitz
Author: Shelley Wiseman