Author: Andrea Albin
Author: Larry Campbell
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Author: Donna Hay
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Author: Sheila Lukins
Author: Sal Passalacqua
Author: Lori Longbotham
Author: Bruce Aidells
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel...
Author: Monte Farber and Amy Zerner
Author: Annabel Langbein
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices...
Author: Ben Jackson
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner....
Author: Katherine Sacks
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the...
Author: April Bloomfield
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Lora Anderson
The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright...
Author: Aglaia Kremezi
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Megan Gordon