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
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Author: Martha Collison
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the...
Author: Claire Saffitz
Author: Jeff Koehler
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
Author: Joshua McFadden
Author: Traci Des Jardins
Author: Patricia Wells
Author: Gil Marks
Author: Bon Appétit Test Kitchen
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Author: Land O'Lakes
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Author: Hannah Bronfman
Author: Carolyn Beth Weil
Author: Joanne Chang
This chewy, walnut, pecan, and almond butter-filled blondie recipe comes from EveryDayCook by Alton Brown.
Author: Alton Brown
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch
Author: Bon Appétit Test Kitchen
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Marilyn Hill