Almonds, with a dose of protein, iron, and calcium — what's there not to like? Whether you're seeking sweets or a snack, there are numerous ways you can ditch the peanuts and go nuts with almonds. Here are five recipes to show you how!
This salty-sweet, Passover-friendly treat is colloquially referred to as chocolate matzo crack, and for good reason. In the process of making this batch, my roommates and I kept coming back for bite after indulgent, snappy bite, despite our best intentions toward moderation. Delighted as they were to share in this addictive toffee, by round four of "just one more bite," they were cursing my name. So proceed with the recipe at your own risk: you've been warned.
Dangerously buttery, salty, sweet, and crisp, this candy requires no candy thermometer or other special equipment, unlike the majority of toffee- and brittle-like creations. Yet somehow it magically mimics the best toffee, thanks to the light texture and snap the matzo imparts. So if you're feeling daring, and particularly if you have a crowd to share it with, whip up a batch.
Today, Feb. 16, is National Almond Day, which means that there's no time like the present to enjoy a snack, soup, or dessert based on the delectable nut. Keep reading for eight options that will suit your palate whether you're craving something sweet, salty, or in between.
Today I realized that essentially I am in the midst of a common-law marriage to a bowl of oatmeal; we're going on seven years strong. Some might view this as sad, that one of the most significant relationships in my life is with an inanimate, even (cover your ears, oatmeal!) boring food. But I truly love the warming morning porridge, and thanks to a little ingenuity and know-how, we've managed to keep things interesting, and, until recently, I had little interest in straying from my comforting daily routine.
That is, until one morning not long ago, when a seemingly innocent flirtation with a new treat in town turned my world upside-down. It might not be conventionally attractive — in fact, it's pale, short, and frankly a little bit gloppy — but, boy, does it know how to make a woman's taste buds light up. The stranger I speak of is, of course, this creamy, velvety-smooth banana shake-smoothie hybrid. It's not much to look at, but with one sip, the depths of its complex but comforting nature become apparent. As a somewhat sneaky bonus, it even comes together in a flash, and is perfect for weekday mornings, a problem oatmeal and I have been attempting to reconcile for years. And while I can't say for sure what my future holds in this bizarre love triangle, I have an inkling that it'll involve both of these charming suitors.
Living with a caffeine junkie means that much of our counter space is devoted to its consumption. Nespresso pods, coffee beans, cans of Diet Coke, rogue bottles of 5-Hour Energy, and a whole host of tea bags seem to multiply overnight; but until recently I hadn't experimented much with consuming caffeine in solid form.
Coffee has long been the star "secret" ingredient in chocolate desserts, adding depth and bitterness to chocolate cupcakes, coffee toffee crunch bars, chocolate mascarpone trifles, and the like, but I'm more of a tea drinker, so hadn't given it much play. That is, until I had my first bite of green tea mochi covered ice cream; the green tea's delicate but savory flavor had me reaching for seconds.
Believe it or not, tomorrow marks what would have been Julia Child's 100th birthday, a momentous date to be sure. Of course, it only seems fitting to celebrate Julia's centennial with a sliver of cake from her recipe archives.
While the grand dame of French cookery mostly stuck to classic French sponge cakes in her iconic tomes, it was still a challenge to narrow down the variety of options. I was tempted left and right by promises of cakes perfumed with orange zest, studded with glacéed fruit, and topped with glossy apricot glaze, but ultimately, only one cake was deemed fitting for the task. Named for the Queen of Sheba, the reine de Saba is quite literally a cake fit for a queen, and while we may have expressed occasional (the slightest of slight!) misgivings about some of Julia's fussier recipes (and this one surely qualifies), there's no denying that Julia was, and is, a queen in our hearts, and ought to be celebrated as such.
Two words: Nutella pizza. To put it mildly, I was smitten at first sight and in a full-blown love affair with the epic treat at first bite. It's life-changing, to say the least, so I'm shocked that it had never crossed my mind to slather gobs of Nutella on toast's most delicious kissing cousin.
The only way I can explain this oversight is that perhaps I was too busy gorging myself on the treat in my typical manner, which is to say I was spooning it jar to mouth — repeat ad nauseum.
I'm an unabashed lover of all meaty treats. Succulent duck confit, planks of unctuous bone marrow, quivering pork belly: I greedily devour them all. That said, I think of these deeply savory foods as the punctuation to my everyday diet rather than the staples. An average day finds me spooning up oatmeal, munching on nuts, and supping on salads of zesty tomatoes and burrata cheese.
Some might describe my predilection to limit my meat consumption as flexitarianism; I prefer to think of it as practical, because, as tempting as it is, a diet based on meat is far from environmentally sound (or nutritionally balanced for that matter). It came as no surprise that I was drawn to Arthur Potts Dawson's new cookbook, Eat Your Vegetables, a beautifully photographed tome bolstering the movement to eat less meat.
While many of the recipes contained within its pages are vegetarian-friendly, others are liberally garnished with beef, bacon, or salty anchovies. Dawson may be an outspoken ambassador for the oft-forgotten fruits of the garden, but is quick to mention that he too enjoys the occasional steak. Rather than focus on the asceticism of a vegetable-based diet, his cookbook celebrates the vast variety of foods spouting forth from the garden, and many dishes would appeal to all but the most staunch carnivore.
Time for another confession: I'm harboring a full-blown addiction to anything Nutella or nut butter-related. Think I'm joking? When left to my own devices, I've been known to down an entire tub of the unctuous spread in the span of a week. Now, rather than lament my (no longer) secret shame, I've chosen instead to be proactive and make my own, so at the very least I'm enjoying the treat to its fullest, rather than supping on the saccharine mass-manufactured spread once more.
Keep reading to learn how to whip up a batch of your own.
Weight gain and diabetes may have a foe in the wild almond tree. A new study shows that sterculic oil, extracted from the seeds of the wild almond tree Sterculia foetida, could prove helpful in fighting both the obesity epidemic and diabetes.
Researchers from Missouri University of Science and Technology found that the addition of wild almond tree oil in the diets of obese lab mice lowered levels of certain microorganisms in the mice, helping to increase their sensitivity to insulin. The results found big improvements in glucose tolerance and insulin sensitivity — two issues that plague individuals that are obese, prediabetic, or diabetic. While the mice fed with sterculic oil did not experience conclusive weight loss, study leader Shreya Ghosh hopes their findings will prove to be helpful in controling diabetes and weight gain in the future.