Ricotta means “recooked,” and is so named because it is a by-product of making mozzarella. This version is only cooked once, so it really isn’t ricotta at all. Still, the result is a creamy and delicious fresh cheese, which you can use in any recipes in this book that call for ricotta. (If you are making the Ricotta Ravioli, however, you need to strain the cheese for at least 24 hours.) I especially like the cheese still warm, fresh after it’s made. The recipe can be doubled or quadrupled, depending on how much you need.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.