Author: Mona Talbott
Author: Sal Marino
Author: Suzanne Goin
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
Author: Karen DeMasco
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Isabella DeFazio
Author: Melissa Roberts
Author: Lidia Matticchio Bastianich
Author: Maria Speck
Author: Andrew Carmellini
Author: Melissa Roberts
Author: Deborah Madison
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
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Antonio Pisaniello
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Roy Finamore
Author: Victoria Granof
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
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: Kevin Taylor
Author: Michele Urvater
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: Sheila Lukins