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Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
This undated image provided by Modernist Cuisine shows a slice of almond cherry cream pie. By early autumn, fresh almonds are pouring into markets by the ton. (AP Photo/Modernist Cuisine, Melissa Lehuta)
This undated image provided by Modernist Cuisine shows an almond cherry cream pie. By early autumn, fresh almonds are pouring into markets by the ton. (AP Photo/Modernist Cuisine, Melissa Lehuta)
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it's like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.
My mother loves tabbouleh. And given how healthy it is, it's not such a bad food to love. Except that she made it a lot. As in, after I moved out, I avoided it at all costs. I'd grown up with a tabbouleh overload.
Need a fresh way to chill out this summer? How about DIY flurries?
She started looking into her homeowner’s association because she just didn’t think what they were doing to her was fair.
The Chandler preparedness store Dorothy Jackson helps manage may have been profiled during the first episode of the National Geographic television series “Doomsday Preppers,” but even she still considers it to be a bit of a diamond in the rough.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
WASHINGTON – Drones numbering in the tens of thousands will be in the skies by 2030, the Federal Aviation Administration predicts. But where some may fear precision weapons or flying spy cameras, Steve Markofski sees flying tractors.
The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.
What I wanted? A simple recipe — any recipe, any trick, any technique — that would entice my 8-year-old son to embrace broccoli.
In this image taken on March 11, 2013, almond-crusted bake-fried asparagus is shown in Concord, N.H. (AP Photo/Matthew Mead)