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Nom Nom Nom.
These are almost absurdly easy to make, but remarkably impressive to guests. Be sure to bake them in a bain marie, to keep them moist and tender. Do not expect an enormous lift—the soufflés just rise gently.
Keep a container of this creamy ricotta in the refrigerator year-round. Use it with fresh or canned fruit, such as halved pears or peaches, apples or nectarines, pineapple spears or whole strawberries.
Ricotta cheese fits just as well in the world of sweet as it does in savory. Whip it up with a little honey and you get the most magnificent, rich cream, which is fantastic topped with juicy strawberries in a sweet balsamic syrup. Ribbons of basil add a fresh perfume, proving it too is delightful in dessert.
To make these crostini, Mario Batali slathers smoky grilled toasts with black pepper-spiked ricotta, then returns them to the grill briefly so the cheese melts slightly and becomes extra-creamy.
Serve these mini pizzas as an appetizer with drinks.
Why do we assume certain foods are a challenge to make, when really they’re no more difficult to prepare than a pot of coffee? In the time it takes to create a pint of ricotta, you could have gone to and from the grocery store. Ricotta is typically made from whey, the watery byproduct of cheesemaking. But since whey can be difficult to find, we use a combination of whole milk and cream instead. This ricotta is similar to a queso fresco or paneer. It’s delicious baked into a cheesy spread, swirled into pancakes, stuffed into pasta, or just spread on bread with a little salt and olive oil or honey. Special equipment: You will need a large nonreactive bowl, a fine-mesh strainer, butcher’s twine (optional), ultrafine woven cheesecloth, an instant-read thermometer, and a ladle. Game plan: For drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Tie the free end of the twine to a spatula or spoon handle and suspend it over a tall container with at least 1 inch of clearance from the bottom. Then refrigerate overnight.
Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the gnocchi. For the moistest, lightest consistency, let the curds drain only aslong as specified.
Made this one up myslef. Despite the quantity of blue cheese, the taste is not overpowering Serve over your favorite pasta or meat.
The ricotta needs to chill for about two hours. Consider making it the night before so the ricotta is ready to go when you assemble the carpaccio.
This chicken dish is an amazing meal and a little more complicated than many of our recipes. The extra effort results in flavors that burst in your mouth. We don’t use a lot of garlic in our cooking, not liking how it sours our breath, but when you bake garlic, the cloves turn sweet and mellow, rather than sharp and pungent, and so we dare to spread an entire clove on each chicken breast and then pile on the vegetables.
It's a wonderful, easy, light cheese filled cake... but not a cheesecake!
Creamy, and not too sweet.
An easy, cheesy, sweet Italian pie. Avanti!
As the milk mixture heats to 170°, be sure to stir gently and occasionally; if you stir too vigorously or too frequently (more than every few minutes), the curds may not separate as effectively from the whey. And don't stir after the milk mixture reaches 170°, or the cheese will become grainy and thin. If your kitchen sink has a gooseneck faucet, it might be difficult to hang the cheesecloth bag on it. If so, lay a long wooden spoon across one corner of the sink, and hang the bag on the handle. This recipe goes with Orecchiette and Arugula with Creamy Ricotta Sauce, Ricotta Cheesecake with Fresh Berry Topping, Zucchini Boats with Ricotta-Basil Mousse, Sesame-Coated Chicken Stuffed with Ricotta and Spinach, Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus, Roasted Fennel and Ricotta Gratins with Tarragon, Hazelnut-Coated Ricotta Balls with Roasted Grapes
This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.
Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own—go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.
This beautiful side dish looks complicated but is very easy to assemble. If you don't have time to make your own ricotta, buy high-quality fresh ricotta.
This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce.
There's pure asparagus flavor in each bite of this elegant tart.
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Tartar sauce recipe contains mayonnaise, chopped olives, sweet pickles, and a little onion.
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce.
This very traditional tartar sauce is better after resting a day or two in the refrigerator, giving the flavors a chance to meld.
Scroll down to see more tartar sauce recipes and related recipes for sauces.
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