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Entries tagged with 'almonds'

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

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. More

Roasted Apricot and Almond Ice Cream

Serious Eats Max Falkowitz 1 comment

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. More

Horchata Ice Cream

Serious Eats Max Falkowitz 1 comment

The Mexican beverage in ice cream form is refreshing, comforting, and especially creamy. More

Chilled Spanish White Gazpacho from 'Flour, Too'

Serious Eats Kate Williams 6 comments

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. More

Apricot Almond Pie

Serious Eats Sarah Baird 3 comments

An apricot and almond pie in a crisp almond crust. More

Quick Ginger-Almond Cake

Serious Eats Stephanie Stiavetti Post a comment

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. More

Moroccan Almond Phyllo Pastries (A Take On M'hanncha)

Serious Eats Carrie Vasios Mullins 8 comments

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. More

Honey Almond Granola

Serious Eats Carrie Vasios Mullins Post a comment

Orange zest and honey make a sweet, citrusy background for almond-oat clusters. More

Brandied Peach Almond Pie

Serious Eats Sarah Baird Post a comment

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. More

Florentine Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Crunchy, paper thin almond cookies favored with orange. More

Carrot and Chickpea Salad with Fried Almonds

Serious Eats Jennifer Segal 6 comments

Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination. More

Mint Pesto

Serious Eats Joshua Bousel Post a comment

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. More

Flourless Orange-Saffron Cake

Serious Eats Yvonne Ruperti 27 comments

Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme. More

Honey Almond Biscotti

Serious Eats Carrie Vasios Mullins 1 comment

The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond. More

Almond Butter Bostock

Serious Eats Lee Zalben 3 comments

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. More

Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette

Serious Eats Jennifer Segal Post a comment

Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds. More

Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

Serious Eats J. Kenji López-Alt 5 comments

Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds. More

Max and Eli Sussman's Watermelon Gazpacho

Serious Eats Kate Williams Post a comment

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. More

Chocolate Dipped Almond Pretzel Cookies

Serious Eats Carrie Vasios Mullins Post a comment

These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate. More

Blueberry Almond Macaroons

Serious Eats Carrie Vasios Mullins 1 comment

Perk up your macaroons with fresh blueberries and sliced almonds. More

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