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.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
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.