Author: Suzanne Goin
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
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
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Julia Turshen
Author: David Downie
Author: Kevin Taylor
Author: Connie Capani
Author: Lidia Matticchio Bastianich
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
Author: Sal Marino
Author: Rozanne Gold
Author: Cat Cora
Author: Graham Elliot
Author: Victor Commisso
Author: Sisi Carroll
Author: Andrew Carmellini
Author: Sara Jenkins
Author: Marilyn B. Leone
Author: Molly Stevens
Author: Sara Foster
Author: Ron Silver
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Author: Deborah Madison
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Kay Chun
Author: Lillian Chou
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Bruce Aidells