Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour...Read More
These flavorful bars are a soft “power bar” with added crunchiness from nuts and seeds. INGREDIENTS: 1 cup whole raw almonds with skins 1/2 cup dried apricots 1/2 cup Medjool...Read More
Compotes are delicious served spooned over pound cake or a scoop of ice cream for a light dessert. Use as a topping for creamy oatmeal or yogurt for breakfast. INGREDIENTS:...Read More
A simple, fall dessert — for a stunning presentation, plate with a dollop of whipped cream or a small scoop of vanilla ice cream. These baked pears are equally good...Read More
...parchment lined baking sheet. Bake for 13-15 minutes. Cookies will be puffed and cracked. Allow the cookies to cool briefly on the cookie sheet before moving them to wire rack...Read More
INGREDIENTS: 4 to 5 nectarines 1 cup water 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder METHOD: Preheat the oven...Read More
This recipe from The New Orleans Cookbook by Rima and Richard Collin, is as close to “the real deal” as you can get. According to Ms. Collin, “red beans were...Read More
For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil — by not...Read More
“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t...Read More
The original recipe is from The New Orleans Cookbook, by Rima Collin, featuring crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly...Read More
