Author: Amaryll Schwertner
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Rick Bayless
Author: Romney Steele
Author: Michael McLaughlin
Author: Sarma Melngailis
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
Author: Rick Tramonto
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Roslyn Dupler Fitch
Author: Betty Rosbottom
Author: Evan Kleiman
Author: Lora Zarubin
Author: Elizabeth Johnson
Author: Kate Fogarty
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani