Author: Maria Speck
Author: Karen DeMasco
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
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
Author: Andrew Carmellini
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
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
Author: Deborah Madison
Author: Melissa Roberts
Author: Lora Brody
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: Mike Lata
Author: Kevin Taylor
Author: Andrew Carmellini
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Roy Finamore
Author: Lidia Matticchio Bastianich
Author: Mario Batali
Author: Michele Urvater
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
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Author: Donna Hay
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
Author: Victoria Granof
Author: Antonio Pisaniello
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Melissa Roberts
Author: Larry Campbell
Author: Judy Rodgers
Author: Andrea Albin