Author: Aglaia Kremezi
Author: Susan Spungen
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: Michelle Tam
Author: Shelley Wiseman
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: Nika Standen Hazelton
Author: Skye Gyngell
Author: Gina Marie Miraglia Eriquez
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
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: Melissa Roberts
Author: Tamasin Day-Lewis
Author: Louisa Shafia
Author: Chris Morocco
Author: Rochelle Palermo
Chinese almond cookies are buttery, sweet cookies similar to sugar cookies but made with almond flour for a unique, nutty flavor. They're a must for Chinese New Year!
Author: Garrett McCord
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
Author: Gina Marie Miraglia Eriquez
Author: Tamasin Day-Lewis
Author: Melissa Perello
Author: David Lebovitz
Author: Anita Sharp
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: Suzanne Tracht
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Author: Alice Medrich