Mascarpone Filling
Christopher Testani
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
This piquant French sauce comes together in the blender in just five minutes.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Beer cheese dip meets mac and cheese.
Our ultimate version of the luxe chocolate-caramel bars.
Froyo for one, made in a blender and topped with a crackly magic shell.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.