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Cannoli Recipe with Pistacchio, How to make the Famous Sicilian Cannoli

Vincenzo Prosperi | Posted 10.16.2016 | Taste
Vincenzo Prosperi

Cannoli Recipe with Pistacchio Cannoli filled with fresh, nutty pistachio cream are on a whole different level.. Fill your crispy, sweet, cannoli tube...

Pasta Broccoli and Ricotta, Ancient Italian One Pot Pasta

Vincenzo Prosperi | Posted 10.10.2016 | Taste
Vincenzo Prosperi

Pasta Broccoli Spaghetti pasta lathered in creamy ricotta and mixed with fresh green broccoli. This one pot pasta is a traditional recipe loved and ch...

10 Italian Food Words You Need to Know

Michelle Pruett | Posted 03.17.2017 | Taste
Michelle Pruett

What's the difference between marinara and pomodoro sauce? How about ricotta and mascarpone? Aren't ice cream and gelato the same thing? These are just a few of the questions we've asked ourselves when trying to decide what to eat off a trattoria menu. Avoid confusion and impress your dinner crew with this cheat sheet for ordering in Italian, and buon appetito!

Cooking Off the Cuff: Without Eggplant It Isn't Pasta Alla Norma - But It's Still Delicious

Edward Schneider | Posted 06.24.2016 | Taste
Edward Schneider

A lovely dish: lighter in flavor than pasta alla Norma and hence more springlike, but still identifiably Sicilian.

Cooking Off The Cuff: Ricotta Ravioli With A Twist Or Two

Edward Schneider | Posted 06.03.2016 | Taste
Edward Schneider

There are lots of other ways to turn a container of ricotta into a great pasta filling.

6 Creamy Dreamy Desserts

Jennifer Segal | Posted 06.23.2015 | Taste
Jennifer Segal

Pretty enough for an Italian pastry shop window, this is one light and creamy cheesecake. Sweet, smooth and oh so delicious. Don't be intimidated: Anyone can make these creamy creations.

Homemade Ricotta And 11 Ways To Use It

Food52 | Posted 12.15.2014 | Taste

If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.

Cooking Off The Cuff: Using That Homemade Ricotta

Edward Schneider | Posted 09.01.2014 | Taste
Edward Schneider

Could I have done all these things with store-bought ricotta and, say, buttermilk? Yep. Would I? Not in the space of two weeks, that's for sure.

Cooking Off The Cuff: Homemade Ricotta!

Edward Schneider | Posted 08.04.2014 | Taste
Edward Schneider

It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.

Crostini With Ricotta, Truffle Honey and Smoked Salts

Viviane Bauquet Farre | Posted 02.04.2014 | Taste
Viviane Bauquet Farre

Four ingredients: bread, ricotta, honey and salt -- the essence of simplicity.

The Tyranny of Tasting Menus

Anne Maxfield | Posted 12.09.2013 | Taste
Anne Maxfield

Recently there has been dissent in the ranks in regards to tasting menus, and while we can all agree that more than 10 courses might be construed as excessive, the Accidental Locavore happens to love the freedom involved in a tasting menu.

Provençal Summer Vegetable Gratin With Olives and Fresh Goat Cheese

Viviane Bauquet Farre | Posted 10.23.2013 | Taste
Viviane Bauquet Farre

In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual...

The Best Pancake You've Never Had

Zester Daily | Posted 10.22.2013 | Taste
Zester Daily

Strawberries! How do I love ye? Let me count the ways.

Party With a Pizza

Ali Schmidt | Posted 10.13.2013 | Taste
Ali Schmidt

Pizza, in my opinion, is the number one food that company elevates. Maybe that's why, if you flip through the journal, you'll see that pizza parties dominate the Schmidt scene.

Cooking Off the Cuff: A Pasta Sauce That Makes Itself As You Eat

Edward Schneider | Posted 09.09.2013 | Taste
Edward Schneider

A simple dish that depends on the excellence of the ingredients.

an-Fried Zucchini Flowers With Ricotta and Garden Herbs

Viviane Bauquet Farre | Posted 07.09.2013 | Taste
Viviane Bauquet Farre

How could you not love zucchini flowers?

Cooking Off the Cuff: For Dessert, a Memory of Sicily

Edward Schneider | Posted 09.02.2013 | Taste
Edward Schneider

If you can get the makings, you will amaze your guests -- and yourself.

A Lotta Ricotta

Food52 | Posted 06.04.2013 | Taste

If spring could be embodied in a cheese, we're certain it would be ricotta.

Homemade Ricotta

Viviane Bauquet Farre | Posted 07.23.2013 | Taste
Viviane Bauquet Farre

Once you've tasted freshly made ricotta, you'll be hooked!

Joe Satran

How To Make The Best Ricotta In The World | Joe Satran | Posted 01.23.2017 | Taste

It tastes sort of like a beautiful cross between a cloud and a stick of butter: at once light and creamy, delicate and rich.

Homemade Ricotta Cheese

Laura Kumin | Posted 04.24.2013 | Taste
Laura Kumin

Ricotta is the real deal and you're missing a wonderful treat if you settle for anything less. Even better, make it yourself.

Ricotta Ice Cream Recipe

Anne Maxfield | Posted 11.10.2012 | Taste
Anne Maxfield

The end of summer deserves some homemade ice cream. This ricotta version is easier than making regular ice cream, because you skip the step of making custard.

Making Fresh Ricotta Cheese

Rosie DeQuattro | Posted 08.31.2012 | Taste
Rosie DeQuattro

Fresh ricotta is delicious on bread, in cannoli, lasagna, on veggies, or as part of an antipasto platter -- wherever a creamy, cheesy addition would be good.

A Lotta Ricotta

Food52 | Posted 08.31.2012 | Taste

With its delicate, creamy texture and mild sweetness, ricotta is a wonderfully versatile ingredient. It tastes luxurious on its own, but it can also lend richness to pastas and a grounded rustic quality to desserts.

Lemon Ricotta Pancakes With Raspberry Sauce

Small Kitchen College | Posted 08.31.2012 | Taste
Small Kitchen College

Eating first thing in the morning is romantic to me, luxurious and exciting and comfortable. Is that weird?  Breakfast foods are undoubtedly homey, often perfectly balancing rich and light, salty and sweet, savory and a little bit fruity.