Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
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...
Author: Andy Baraghani
This double-rich chocolate cake with a chocolate ganache drizzle will be a favorite dessert of your holiday guests.
Author: Land O'Lakes
These delicately sweet and tender cookies are the perfect addition to a cookie platter.
Author: Land O'Lakes
Author: Nika Standen Hazelton
Author: Dr. Fedon Alexander Lindberg
Author: Federica Cucinelli
Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie...
Author: Jeanne Thiel Kelley
Author: Mario Batali
Author: Pam Rupp
Author: Claudia Fleming
Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied...
Author: Ruth Cousineau
Author: Jenny Rosenstrach
Author: George Weld
Choose dates that are soft and pliable-even if that means pitting them yourself.
Author: Claire Saffitz
Author: Joshua McFadden
Author: Tamasin Day-Lewis
This German holiday specialty is great sliced and toasted, then served with butter.
Author: Land O'Lakes
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
These superfood-filled, protein-packed bites are perfect for a pre-workout boost or mid-day recharge.
Author: Rhoda Boone
Author: Mary Cech
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with...
Author: Andrea Bemis
Author: Allen Susser
Almond-Coconut Cream Pie
Author: Catherine McCord
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin...
Author: Madhur Jaffrey
Author: Liesel Davis
Author: Jean Thiel Kelley
Author: John Harris
Author: Diane Rossen Worthington
Author: Ingeborg Baumgartner