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magazine yogurt mousse with fresh figs honey and cinnamon streusel
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(31)
Recipes
Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.
4.0
(4)
Vegan
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This ultra-chocolaty vegan mousse recipe is egg-free, dairy-free, and totally easy. Top the creamy yet light dessert with crackly sesame brittle for contrast.
4.3
(4.33)
Quick
Recipes
Warming the honey with rose water infuses it with flavor.
4.0
(4)
Recipes
When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
4.5
(4.45)
Recipes
Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.98)
Recipes
Break up the dessert routine with this sweet dip to pair with Stacy’s® Cinnamon Sugar Pita Chips
Recipes
Quick
Recipes
Recipes
Scoop up this vibrant condiment with wedges of warm pita.
4.0
(3.8)
Articles
(249)
Cooking
Blend this cooling treat up before dinner, enjoy it after.
Shilpa Uskokovic
Cooking
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Cooking
They're crisp, chewy, and remind me of everything good about the season—without any of the gimmicks.
Jesse Sparks
Cooking
Just don't call it cashewgurt.
Aliza Abarbanel
Shopping
We're into it.
Crystal Meers
Cooking
Busting out the Manischewitz for Hanukkah? Here's a little inspiration to help you use up the whole bottle.
Belle Cushing
Videos
(267)
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Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
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Want a fun, chill, boozy summer treat? This peach mousse julep is all that and more!
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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This vegan cream is delicious with sliced heirloom or sun gold tomatoes in the summer; breakfast radishes, sugar snap peas, and baby carrots in the spring; kohlrabi, daikon, and roasted sweet potatoes in the winter; or cauliflower and chicories in the fall.
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Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.