Alex Lau
If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
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.
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 no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
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.