Author: Bon Appétit Test Kitchen
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Author: Steph Gaudreau
Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn't matter if it breaks-carry on and it will all come together when...
Author: Cal Peternell
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Author: Jacques Torres
Author: Lisa Zwirn
Author: Aglaia Kremezi
Author: Nika Standen Hazelton
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.
Author: Joel Fuhrman, M.D.
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: Gina Marie Miraglia Eriquez
Author: Michelle Tam
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Rebecca Jurkevich
Author: Jayne Cohen
Author: Anita Sharp
Author: Tamasin Day-Lewis
Author: Chris Morocco
Author: Dr. Fedon Alexander Lindberg
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Author: Alice Medrich
Author: Raquel Carena
Author: Oliver Strand
Author: Suzanne Tracht
Use any jam you like in these almond-oat bar cookies. They easily go gluten-free when made with certified gluten-free oats and baking powder.
Author: Elisabeth Prueitt
Author: Tamasin Day-Lewis
Author: Liesel Davis