“And it came to pass, that on the morrow Moses went into the tabernacle of witness; and, behold, the rod of Aaron for the house of Levi was budded, and brought forth buds, and bloomed blossoms, and yielded almonds.”
-New King James Version, Numbers 17:8



It was on a trip to Morocco with a group of food importers in 1994 that I became fascinated with almonds. There I first noticed that not all almonds are alike. Those almonds were broad, flat and dusty. The size of my thumb, they had deep ridges and a bright burst of almondy taste. That chance encounter led to a full-time job working with nuts and fueled my passion for the elegant and versatile almond. Through almonds I have gained an insight into the complexities of our global food system.

I create recipes using almonds and experiment with new ways for bakers and chefs to use nut products. I count almond growers among my friends and am always looking for the next great way to use prunus dulcis. Got almond milk?

To whet your appetite for all things almonds, here are some of my tips for using them in healthy baking.
See Tips for Healthy Baking with Almonds

Green almonds are a symbolic food and springtime favorite.

If you’re mad for French macarons, you might enjoy the map I did for American Almond Products Company. Called Macaronathon it takes you to all the bakeries and patisseries in New York that specialize in delectable French almond macarons.
Visit Macaronathon

Almonds shine in savory dishes such as this Spanish style carrot and cauliflower with a zesty roasted red pepper and almond sauce. This is a recipe I developed for an article in Food and Wine Magazine.
Read the Recipes

Almond varieties do matter. This little known secret was previously reserved only for the industry. Over 100 varieties grown in the US and as many as 20 are available by variety when you buy from a farmer. (Of course you may need to order 40,000 pounds, which is a full truckload.)  I am especially fond of the Italian Romana di Noto almonds from Sicily, bright tasting Carmel variety from California and the creamy almond paste from American Almond Products Company formerly in Brooklyn. (The company is now owned by world chocolate company Barry Callebaut)

Read more about almonds HERE.