Rich and buttery with big almond flavor, this cake is mixed in seconds in a food processor, but it tastes fancy and sophisticated, and it keeps for days.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
This rich ice cream, adapted from one by Alice B. Toklas, is a sublime combination of honey, pistachios and roasted almonds, ingredients of the classic nougat candy made in the South of France.
Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.
I love snacking on packaged Middle Eastern sesame bars, which are very hard and crunchy. These florentines are much chewier, but their sesame flavor reminds me of those.
Throw one of these tasty burgers on a sprouted Ezekiel bun with lettuce, tomato, sprouts, avocado, and eggless mayo for an easy dinner after you get home from the gym.