Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than...
Author: nigel slater
Author: Antonio Pisaniello
Author: Deborah Madison
Author: Melissa Roberts
Author: Charlotte Kinstlinger-Bruhn
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Author: Donna Hay
Author: Cat Cora
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
Author: Francine Segan
Author: Maria Speck
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Author: Kenny Shopsin
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Bartholomew Daniels
Author: Amelia Saltsman
Author: Brooks Headley
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
Author: Sal Passalacqua