The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
Author: Deborah Madison
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Maria Speck
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Author: Deborah Madison
Author: Melissa Roberts
Author: Donna Hay
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin,...
Author: Katherine Sacks
Author: Brother Victor-Antoine d'Avila-Latourrette
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos
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
Author: Kevin Taylor
Author: Lora Brody
Author: Andrew Carmellini
Author: Roy Finamore
Author: Mike Lata
Author: Mario Batali
Author: Michele Urvater
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Author: Lidia Matticchio Bastianich
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Author: Donna Hay
Author: Judy Rodgers
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: Larry Campbell
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
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Victoria Granof
Author: Melissa Roberts
Author: Antonio Pisaniello
Author: Andrea Albin