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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.