Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
Tagines are one-pot wonders: There are lots of ingredients, but very little needs to be done to them before they go into the pot, and the finished stew always has layers of flavor.
After making a deliciously moist pumpkin bread using almond flour, I decided this could be an opportunity for coconut flour to shine. After all, coconut flour certainly does suck up a lot of moisture. Read more...
Egg Foo Young-ish (Spinach, Egg, Ham, & Coconut Pancakes) After gobbling up Fitbomb's quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and...