Cottage cheese, a soft, curd-laden cheese made with cow's milk, has made a surprising comeback, especially among foodies looking to up their protein intake. Just as Greek yogurt makes for a ...

Two of the biggest obstacles of making your own dinner from scratch: the effort and time commitment. After a long day of work, it’s all too easy to rely on ready-made eats to nourish yourself as you ...

Homemade ricotta gnocchi may not be an average weeknight dinner, but with a little practice it can become a regular part of your meal rotation. And don’t worry, I was once like you, intimidated by the ...

Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ...

A couple weeks back, Alex Beggs made a very convincing case for getting into pasta-making at home. The thing is, Alex Beggs did a lot of research, consulted experts, made several rounds of dough, and ...

Ingredients:2 lbs. ricotta, drained2 large eggs, lightly beaten1 c. grated parmesan cheese1 t. salt1 1/2 c. to 2 c. flour (gradually added, more if needed)Method:Mix egg with ricotta, cheese and ...

Javascript is required for you to be able to read premium content. Please enable it in your browser settings. Making your own gnocchi might sound intimidating, but it ...

Your Nov. 10 article on ricotta cheese gnocchi (by Mark Bittman of The New York Times) prompted me to write. This is a recipe for ricotta cheese gnocchi that I read in a Boston newspaper. I have been ...

I've always appreciated tender, delicate gnocchi, which are often a challenge to find. Many versions seem dense and doughy. One of my gnocchi benchmarks is served at Perbacco in San Francisco.

Ricotta cheese is an incredibly versatile ingredient. While we all love an easy lasagna recipe, ricotta can be used in a variety of dishes, from breakfast to dessert and everything in between. Don’t ...

Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi, to remove any excess water. The dough can be made ...

Store-bought gnocchi is fine, but you deserve better. That’s where these soft, pillowy ricotta dumplings come in. I’ve paired them with a spring-inspired leek and pea sauce that’s bright and bursting ...