This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Author: Anna Jones
Author: Lillian Chou
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Ruth Cousineau
Author: Ruth Cousineau
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Author: Chris Morocco
Author: Caitlin Williams Freeman
This festive, seeded challah recipe from Uri Scheft's Breaking Breads: A New World of Israeli Baking makes a gorgeous and delicious centerpiece for your Rosh Hashanah table.
Author: Uri Scheft
Author: Marlena Spieler
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
Author: Tamra Davis
Author: Maggie Ruggiero
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
Author: Alain Ducasse
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
Author: Amiel Stanek
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Suzanne Goin
Author: Jane Stern