Pear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.

One of my favorite desserts. My mom taught me how to make it. When I visit her during holidays, I make it for her to enjoy. She has a very powerful sweet tooth.
Food Geometry

I have tried a lot of different recipes for chocolate chip cookies. This one wins! Plus, it's very simple. Enjoy!

Dad could take or leave anything about holiday dinners—except this salad. It made Christmas for him, and now it does for us, too.

This is a recipe that I use all year round but that is especially fitting for the summer! A creamy smoothie that tastes like cake without any of the gluten, grain, and animal products!

Contains NUTS.

Free of gluten, grains, dairy, and eggs.

Vegan.

When I was still living in Beirut, I regularly had lunch with my grandmother in her neighbourhood Thai restaurant. We never failed to order the pomelo salad for starters, a great favourite. Eventually the restaurant relocated and, for some reason, dropped the salad from their menu. My grandmother was still thinking longingly of it several years on, so I recreated it as far as I could remember, using ingredients easy to find locally. It was a hit!

Any that is left over will keep a few days while getting even tastier as it marinates further. Make sure to return to room temperature before eating, to fully enjoy the flavours.

A cake made with semolina and saffron (called "Kesar" in Sanskrit) for the birthday bash.

A traditional recipe from my country, Armenia!

This is a vegetarian recipe for stuffed acorn squash. Can be made as a main dish or, if you choose small acorn squash, as a starter. Roast the pitted acorn squash face down at 425 degrees for 20 mins. Cook the quinoa and then add it to a bowl with the other ingredients listed along with olive oil, salt and pepper, and red wine vinegar. Mix it all up and stuff the squash! @jordanmcdowell

The party has started with an assortment of nuts to ring in a fun and nutty birthday celebration! Get crackin’...

This is a cake my great grandmother made for my grandma’s birthday every year since WW2 and has been a family tradition since.

Baking instructions: 30 minutes at 350
Suggested icing: chocolate!

Super Food

Super Food Entry

Foraging in your backyard has never been tastier. Kombucha adds a zing and candied ginger adds a zap. Violets are not just a feast for the eyes... they are full of vitamins too.

Nuts are great source of fats, minerals and antioxidants!
- Super Food Entry