Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.