Cardamom

Gluten-Free Almond-Cardamom Cookies Recipe

By Emelyn Rude | December 11, 2012

Photo: Cutting Board

Sugar Cookies. Chocolate Chip Cookies. Peanut Butter Cookies. Hazelnut Cookies. Gingerbread Cookies. We can’t get enough of any of them, but we thought we’d try some different flavors for this round of baking: almond, cardamom, and chickpea flour.

Subbing conventional flour for chickpea flour, this almond cookie recipe is not only simple and delicious but friendly for those on gluten-free diets. High in protein, chickpea flour can generally be found in speciality stores, as it’s a staple in Indian cooking. (It can even be an egg replacer in vegan recipes when mixed with equal parts water.)

Adapted from Yummly

 

Cardamom Crumb Cake Recipe

By Joanne Bruno | August 20, 2012

Cardamom Crumb Cale

When you work closely with two Europeans, you learn a lot about their perspectives on food. (Especially given that you probe them about it. Constantly.)

They embrace butter and Nutella as if it were sent straight from the heavens. Eat meals that are 3 parts vegetable to one part protein. Have a deep appreciation for the quality of the food they ingest. Needless to say, when we talk about food, I spend a lot of time nodding in agreement. Except when it comes to cinnamon. In America, we use this spice so liberally from the day we are born that we are inured to its strong spicy flavor. To us, it tastes sweet and warm while to Europeans, it’s an unwelcome kick in the taste buds unless eaten in very small amounts.

Cardamom, on the other hand, is much more palatable and so when I brought in this cake to work and informed them that it was spiced with the former and not the latter, the relief that swept the room was almost audible. They dove right in and so did I, because even though I am a card-carrying cinnamon fanatic, this crumb cake and its cardamom infusion was delicious nonetheless.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Recipes

Raspberry Jam Torte Recipe

By Madeleine Ignon | October 19, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

This recipe was inspired by a conversation I had yesterday evening about linzertorte, a Austrian dessert made with red currant jam and some sort of ground nut, usually almonds. In a fit of ambition, my friend and I decided to make one, but then realized, too late on a Sunday, that we didn’t have many of the ingredients required to stay true to a traditional recipe. So, with what we did have-almond meal, raspberry jam, and coconut flour-we made this. It was delicious the night of over vanilla ice cream, but it was even better the next day since it had more time to set in the fridge. The combination of coconut, almond, and raspberry turned out to be exactly what we were craving! Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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