1,733 recipes
A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.
Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.
Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.
Three-layer apple torte: buttery shortbread crust, sweetened cream cheese filling, cinnamon-sugar apples, and slivered almonds. German-style baked in a springform.
Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.
Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.
Finnish butter cookies with almond extract, brushed with egg white and topped with sugar and ground almonds before baking. Delicate, crisp shortbread-style cookies with a nutty sparkle.
Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.
No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.
Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.
A lighter take on English trifle with sponge cake, strawberries, banana, orange juice, and Greek yogurt topped with flaked almonds. No cooking, no custard, ready in 40 minutes.
Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.
Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Chicken casserole with tarragon, slivered almonds, and a golden parmesan breadcrumb top. Poached chicken breast gets folded with sautéed celery, carrots, and onion in a tangy sour cream and white wine sauce, then baked until bubbly.
Open-faced crab muffins with Maryland crab, asparagus, and melted cheese on toasted English muffins. Seasoned with lemon pepper and seafood seasoning, baked until bubbly and golden.