Author: Suzanne Goin
Author: Andrea Albin
Author: Joan Nathan
Author: Alison Roman
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...
Author: Tamasin Day-Lewis
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
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...
Author: Donna Hay
An easy Christmas Fruitcake recipe
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Marilyn Hill
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free...
Author: David Kinch
Author: Joanne Weir
You can't see the candied almonds in these cookies, but you'll taste them for sure.
Author: Chris Morocco
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also...
Author: Thomas Keller
Author: Lisa Mann
Author: Gil Marks
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
Author: Francois Payard