Alex Lau
For a really bright green latte, use ceremonial grade matcha.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Froyo for one, made in a blender and topped with a crackly magic shell.
This piquant French sauce comes together in the blender in just five minutes.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.