Author: Rocco DiSpirito
Author: Joni Marie Newman
Author: Edward Lee
Author: Gordon Ramsay
Author: Jennifer Iserloh
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Author: Shelley Wiseman
Author: Suzanne Tracht
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
Author: Bruce Aidells
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Author: René Redzepi
Author: Martha Holmes
Author: Jamie Oliver
Author: Deborah Briggs
Author: John J. Nihoff
Author: Dr. Lance Fogan



