In general, I much prefer to cook savory rather than sweet dishes. Our almonds find their way into my vegetable pies and my stuffing for tomatoes, peppers, or grilled Calamari. I even use coarsely ...

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission With plant-based milks, like almond and oat, gaining more popularity on (what feels ...

Cookie trends using as few ingredients as possible are all over social media. You may have seen the ones that are flourless, or consist of only four, even three, ingredients. When eating a whole food, ...

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil.

Whether they’re toasted, dry roasted, candied or ground, almonds are awesome. They’re sweet, meaty, hearty and packed with nutrition. A single spoonful of almond butter delivers a punch of protein, ...