The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Molly McCarty
Author: Jennifer Iserloh
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
Author: Edward Lee
Author: Christina Tosi
This needs to chill overnight, so plan accordingly.
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Dorie Greenspan
Author: Jeanne Thiel Kelley
This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according...
Author: MakeItHealthy
Author: Sachie Nomura
Author: Rick Rodgers
Author: Abigail Johnson Dodge
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
Author: Marcel Desaulniers
Author: Rose Levy Beranbaum
This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart with a crispy cookie crust.
Author: Rhoda Boone
Author: Maggie Ruggiero
Author: Lisa Zwirn
Author: Tracey Seaman
Try this tasty and silky homemade vegan coconut cream cheese frosting, perfect for your favorite cupcakes and cakes. Make sure that the coconut milk is chilled for at least 6 hours before using it, and...
Author: Fioa