Want a dessert to finish a romantic dinner or picnic for two that’s not too sweet, not too heavy? This almond cake, topped ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

This moist and tender cake gets its distinct flavor from a tube of almond paste; cornmeal and lemon rind play supporting roles. To break up the paste, pulse it in a food processor with sugar and flour ...

These almond recipes deliver nutty crunch and richness in every bite, from creamy soups and golden crusted tilapia to sweet ...

Note: This is a sturdy cake, perfect for transporting or mailing. The fine, sandy crust protects a rich, buttery middle that's formed after it poufs in the oven and then gloriously collapses. From ...

“The cake has a tendency to sink in the middle as it cools, so don’t worry if it looks a little wonky,” advises Katy. “What it lacks in beauty, it more than makes up for in taste.” The Brandied ...

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil.

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