All the flavor of traditional pain d’épices, none of the gluten. This super simple cake certainly has some je ne sais quoi.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
Wouldn’t you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That’s what we thought.
This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.
Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat. We can understand why.
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
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