Crunchy, spicy almonds are just what you need to satisfy your snack cravings. This snack packs the protein and the flavor when you need just a little something between meals.
This brownie recipe is the perfect pair of almonds and chocolate.
So you start out with a really simple base recipe that then can be made into any of these flavors, isn’t that great? Yeah, and there are only 5 main ingredients! Plus, this recipe shows you how to make healthy cookie dough.
The resurgence of cocktail connoisseurs has also been a boon to the classic ingredient market. Not long ago, you could hardly find anything beyond iridescent grenadine or sweet and sour mix. Now, there’s artisanal everything, produced by some bearded fella who wears suspenders and probably rides a unicycle to and from his collective. This is great when you’re feeling lazy. However, when you’re ambitious, you take up the mantle yourself and make your own mixers. Much like Homemade Orgeat!
Have you made any New Year’s resolutions? Over the holidays one tends to eat a lot more sugar, so add this adaptable Superfoods Salad to your menu rotation.
Healthy eating advocates often tell us to eat the rainbow. This is a colorful and healthy Pomegranate Orange Salad. It’s light, tasty and filled with juicy oranges, tart pomegranate seeds, healthy avocado, and crunchy almonds. Keeping with healthy it’s topped with a light honey-sweetened dressing.
Biscotti – the cookie that feels so wrong as you make it: it goes against every typical cookie recipe, because you bake it, slice it and then bake it again, to the point where it’s a cookie rock. But that’s what coffee is for. To tenderize that cookie rock so that you can savor the sweet delicate flavor of it.
Ground almonds and a rich meringue make for delicious gluten-free cookies along side a cappuccino.
To celebrate National Nut Day, try these 10 nutty recipes that are great for breakfast, lunch, dinner, dessert, or snack!
The end of the season is here, so make the most of stone fruits like plums. Try this frangipane tart recipe to enjoy with a cup of tea.
These Coconut Coated No Bake Energy Bites, with just prunes, almonds, chia seeds, and orange zest, are a quick and healthy snack or on-the-go breakfast!
Citrus and almonds is a very popular pairing, elevated by the inclusion of ricotta. Lemon Ricotta Cake is proof of this delicious matchup.
Cookies aren’t just for dessert. Deep down we all know this, but sometimes it takes a cookie dough loaded with fiber and protein to remind us of this fact.
Everything you need to know to create a successful, balanced cheese board. Plus, a recipe for crunchy cocoa almonds, a delightful addition to your spread.
Sweet, salty, smokey with crunch, bacon and date appetizers are a perfect party food for fall and the holidays. Pair with a Garnacha wine for a match made in heaven.
Keep things simple for the end of summer with crunchy fresh vegetables tossed with quinoa, almonds, and an easy sherry vinaigrette.
Sheila McGrory-Klyza learns the secrets of making tagine in a Moroccan cooking class.
A cookie perfect with a warm beverage, the snowballs are a holiday favorite that are great as delicious gifts or for a dessert exchange.
Florentines are delicate, crispy, lace cookies made of almonds with a sweet mixture of sugar and honey. They are a perfect mingle of texture and flavors.
Warm weather brings beautiful flowers. Spruce up chocolate ice cream with the citrus-like flavor of hibiscus flowers. Top with candied almonds.
A flourless almond, rum and dark chocolate cake that is perfect for anytime snacking.
Dates are sweet and sticky – paired with honey, cardamom, almonds and pistachios they make a great detox treat.
Try this weeknight pasta dish that is healthy, hearty with some lively crunch from almonds.
Maple-basted acorn squash serves as a charming vessel for lightly cinnamon-spiced quinoa in a seasonal side that serves as a nutritious option for your Thanksgiving spread.
White chocolate in often under appreciated, if you’re a fan of the sweet stuff you’ll love these simple treats.
Homemade ricotta becomes a delicate dessert with an infusion of flavors and a topping of sweet honey, luscious figs and crunchy almonds.
Made using almonds, walnuts, cashews, and pumpkin seeds, this granola is grain free and totally unique.
All the sweetness in this healthy cake comes from honey for a guilt-free treat.
The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch.
This is a beautiful, delicious cake. One of those that look great and are simple to make. This can be a great addition to you Easter table.
Here’s an easy Spring dish that you can enjoy as the days get longer and warmer! This salmon recipe is perfect for a busy weeknight.
Dassana Amit with a beautiful and simple recipe for a strawberry almond milkshake.
Joy Wilson, aka Joy the Baker, introduces a delicious and unexpected flavor combination in this side dish recipe.
Joy Wilson, aka Joy the Baker, serves up some delicious roasted almond focaccia for a holiday dinner with friends.
During Ramadan, rice becomes a star, infused with cinnamon or browned in sugar, studded with ground beef or chicken liver and gizzards.
Ruby Moukli about her journey to like rhubarb, and her go to rhubarb crumble recipe.
Rinku Bhattacharya serves a fresh and vibrant side dish of beet greens and almonds.
This recipe from Mariela Alvarez Toro comes with a warning tag attached to it. It can prove addictive.
High in protein, high in fiber and low in fat, almonds are not only delicious, but very good for you.
Moist and supple bread to the core is what fresh pumpkin puree does to this…
A rich and sweet bread filled with dried fruits and almond paste, traditionally served in the Netherlands during Easter.
Once you try this delicious salad you’ll find yourself craving it again and again. It’s bright, fresh and beyond versatile.
On New Year’s Day, Greek families cut the Vasilopita to bless the house and bring good luck for the new year.
Bad tasting Brussels sprouts is a thing of the past with this delicious recipe.
Pushpa Kumar with a deliciously simple way to turn oats from dull to delish.
This lovely recipe is adapted from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
A rich, lavish take on pizza made with brie cheese, caramelized onions and slivered almonds.
Gooseberries have absolutely nothing to do with poultry. But they are a mean addition to any good crumble.
Patty Price is easily distracted when it comes to cooking, so it’s no surprise that her original plan for some peaches was replaced by this great recipe.
Deep in the heart of the Ozarks, sparkle the beautiful Table Rock Lakes. And that’s where you’ll find Sarah Kenney today.
Tamara Novacoviç with a recipe for crescents that don’t look like the usual kind of crescent-suspects.
Even if you don’t know what Kladdkaka means, you will fall in love with this recipe from Johanna Kindvall.
Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. Perfect for Afternoon Tea.
In Prague, Easter celebrations are more about welcoming spring than anything else.
Natalie McLaury with a childhood favorite cookie that she vows to start making a lot more often.
It’s Christmas again. No, wait, that’s not true! But Miriam Garcia turns a typical Christmas confectionery into an ice cream that deserves to be eaten all year.