1,733 recipes
Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.
Tomato and peach salad with caramelized almonds, basil, and lemon-olive oil dressing. The summer salad that proves tomatoes are a fruit. Ready in 20 minutes.
Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.
Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.
Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.
Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.
Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.
A showstopper lattice pie with three layers: almond cream cheese, fresh raspberries, and glazed cherries, all in a flaky homemade vinegar crust. Bake-sale worthy.
German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.
Chocolate tortoni is a frozen Italian dessert with two kinds of chocolate, whipped cream, beaten egg whites, toasted almonds, and candied cherries. Elegant, no-churn, and make-ahead.
Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.
Heavenly sauce folds egg yolks and powdered sugar into whipped cream with dried figs, toasted almonds, and crystallized ginger. A no-cook dessert topping for ice cream or cake.
Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.
Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.
Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.
Spiced Indian Coconut Rice Pilaf with Ghee and Cashews recipe