Ricotta means “recooked,” and is so named because it is a by-product of making mozzarella. This version is only cooked once, so it really isn’t ricotta at all. Still, the result is a creamy and delicious fresh cheese, which you can use in any recipes in this book that call for ricotta. (If you are making the Ricotta Ravioli, however, you need to strain the cheese for at least 24 hours.) I especially like the cheese still warm, fresh after it’s made. The recipe can be doubled or quadrupled, depending on how much you need.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.