Author: Blythe Boyd
This needs to chill overnight, so plan accordingly.
Author: Christina Tosi
Author: Nancy Oakes
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: Dede Wilson
Author: Sachie Nomura
Author: Gesine Bullock-Prado
Author: Sarah Patterson Scott
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: Dorie Greenspan
Author: Rose Levy Beranbaum
Author: Jeanne Thiel Kelley
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
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: Brandi Neuwirth
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: Maggie Ruggiero
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
Author: Lisa Zwirn
Author: Bon Appétit Test Kitchen
This is the frosting I use on delicious red velvet cupcakes. Is this the easiest recipe I've ever done? Maybe!
Author: Chef John