Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
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
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Author: Anonymous
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
