829 almond recipes

Chocolate-covered bugs made from caramels, red licorice legs, and melted chocolate chips, decorated with sprinkles and almonds. A fun no-bake Halloween candy project for kids.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

These chocolate raspberry macarons are filled with raspberry jam.

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Seasonal fresh fruit drizzled with a creamy orange-honey yogurt sauce made with orange zest, fresh juice, honey, and vanilla. Diabetic-friendly, endlessly adaptable, and ready in minutes. A light dessert for any time of year.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

The quinoa salad can be prepared in advance. Toasted quinoa is cooked with garlic and chopped apricots, tossed with this Moroccan Spiced Lemon Dressing. A delicious yet nutritious salad that can be served as a side or a main course.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Roasted butternut squash folded with slow-caramelized onions, golden slivered almonds, raisins, and warm cinnamon. This vegetarian Thanksgiving side dish bakes in under 90 minutes and fills your kitchen with the sweet, earthy aroma of the holidays.

Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Rich, creamy homemade fudge with semi-sweet chocolate, marshmallow cream, and chopped walnuts. Chills to a smooth, melt-in-your-mouth square in about an hour. Try the mocha almond variation too!