Author: Jane Stern
Author: Tracey Seaman
Author: Jean Thiel Kelley
Author: Fernanda Capobianco
Author: Melissa Potter
Author: Melissa Roberts
Author: Alison Roman
Author: Stephan Pyles
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: Mario Batali
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
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Author: Kim Barnouin
Almond-Coconut Cream Pie
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
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
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
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
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
These delicately sweet and tender cookies are the perfect addition to a cookie platter.
Author: Land O'Lakes
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
Author: Joe Yonan
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Shelley Wiseman
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Author: Kim Barnouin