Author: Brother Victor-Antoine d'Avila-Latourrette
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
Author: Mona Talbott
Author: Suzanne Goin
Author: Isabella DeFazio
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Maria Speck
Author: Karen DeMasco
Author: Lidia Matticchio Bastianich
Author: Melissa Roberts
Author: Deborah Madison
Author: Andrew Carmellini
Author: Andrew Carmellini
How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.
Author: Emilie Raffa
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Author: Claire Saffitz
Author: Melissa Roberts
Author: Roy Finamore
Author: Kevin Taylor
Author: Antonio Pisaniello
Author: Victoria Granof
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Michele Urvater
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Mario Batali
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,...
Author: nigel slater
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them,...
Author: Lidia Bastianich
Author: Judy Rodgers