Alex Lau
It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
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.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.