Almond

This classic French spiced bread is great for sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

You're going to want to keep making this wholesome vegetarian soup all winter long.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.

I found this recipe while working with a lady who is gluten intolerant. At that time there weren't many recipes for her dietary needs and I wanted to make a special cake for her birthday. It's quite large, always popular and well suited for dessert. It's also great for Passover—a bonus!

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

Yes, it's a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

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.

Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout. I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.