Almond

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

This showstopping dessert has a few components and requires some chilling time, but it's surprisingly easy to put together and can be done well ahead of time. Making the caramel layer is the only involved step, and if you want to skip this step, just use a good jar of dulce de leche instead.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.