Alex Lau
Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.
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.
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.
Froyo for one, made in a blender and topped with a crackly magic shell.