Almond
Matzo Almond Brittle
Boxes of matzo farfel, very small pieces of matzo (about 1/4 inch wide), turn up in markets around Passover. Farfel is usually used in soups or for stuffing. This brittle can be eaten as candy or sprinkled over ice cream.
Cumin Financiers
La Famille gives these sweet petits fours new personality by adding cumin. To make them, we started with Faye Levy's recipe, from our October 1990 issue.
Active time: 20 min Start to finish: 1 1/4 hr
Indian-Style Rice Pudding With Cashews and Almonds
Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"
Carrot-Almond Cake with Brandied Whipped Cream
Brandied whipped cream adds the perfect finishing touch to this moist, luscious cake. Leftovers are terrific with coffee the next day.
Verlet's Apricot Tart
(TARTE ABRICOT VERLET)
Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.
By Patricia Wells
Mexican Chocolate and Almond Cake
A fitting finale to a Mexican-style meal. Leftover cake is great for breakfast or an afternoon snack.
Radicchio Salad with Spanish Blue Cheese and Peppered Almonds
If you can't find Cabrales cheese, substitute Roquefort or Danish blue cheese.
Mixed Greens with Goat Cheese and Candied Almonds
"Last year I spent the holidays in Arizona with my aunt and uncle, who took me to a restaurant in Scottsdale called CREW," writes Lisa C. Holley of Washington, D.C. "I loved the goat cheese and mixed-green salad with candied nuts, and have looked for similar recipes on-line. I haven't found anything nearly as good."
The candied almonds in this recipe are also delicious as a snack on their own—or sprinkled over ice cream.
Red Snapper Baked in Salt with Romesco Sauce
The salt creates a seal around the fish, which preserves its moisture and pure flavors. Romesco is a classic sauce from the Catalonia region. For cooking the fish, use two 13x9x2-inch metal baking pans.
Fudgy Toffee Brownies
By Katherine Anastasia