Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves.
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The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.
The Mexican beverage in ice cream form is refreshing, comforting, and especially creamy.
Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar.
An apricot and almond pie in a crisp almond crust.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage.
Orange zest and honey make a sweet, citrusy background for almond-oat clusters.
Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit.
Crunchy, paper thin almond cookies favored with orange.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb.
Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme.
The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.
Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds.
While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon.
These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.
Perk up your macaroons with fresh blueberries and sliced almonds.