Author: Suzanne Goin
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
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, creamy cheesecake. This is lighter and less rich than...
Author: nigel slater
Author: David Downie
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Author: Connie Capani
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
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Author: Ron Silver
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Deborah Madison
Author: Lillian Chou
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Kay Chun
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie