These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Author: Claire Saffitz
Author: Shelley Wiseman
This cookie has a delicate almond flavor and is full of coconut, almonds and white baking chips.
Author: Land O'Lakes
Author: Gina Marie Miraglia Eriquez
Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits-like chocolate chips, nuts, and coconut-get layered over sticky condensed...
Author: Kristin Donnelly
Author: Susan Spungen
This German holiday specialty is great sliced and toasted, then served with butter.
Author: Land O'Lakes
Author: Melissa Hamilton
Author: Rochelle Palermo
Author: Marcus Samuelsson
Author: Anita Lo
Easy cookie recipe! This delicate, almond-flavored butter cookie can be decorated in a variety of ways.
Author: Land O'Lakes
Author: Eleni Theos Stelter
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Author: Melissa Perello
Horchata is a refreshing iced drink served in Mexico. It is made with almonds, raw rice, or melon seeds.
For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to...
Author: Claire Saffitz
Author: David Lebovitz
Author: Ingeborg Baumgartner
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you...
Author: Katherine Sacks
Author: Mindy Fox
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Author: Guy Turland
Author: Lori Longbotham
Author: Jane Stern
Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
Author: Cindy Mushet
Author: Mario Carbone
Author: Mario Batali