Alex Lau
The coconut-date mixture in this recipe gets better the longer it sits. If you can’t find fresh coconut, substitute the dried flakes.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Froyo for one, made in a blender and topped with a crackly magic shell.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.