Author: Sara Dickerman
Author: Huma Siddiqui
Author: Kenny Shopsin
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: Victoria Granof
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Lori Longbotham
Author: Mario Batali
Author: Lora Anderson
Author: Lillian Chou
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich,...
Author: Katherine Sacks
Author: Antonio Pisaniello
Author: Annabel Langbein
Author: Sheila Lukins
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Author: Claire Saffitz
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are...
Author: Brooks Headley
Author: Bon Appétit Test Kitchen
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Author: Ben Jackson
Author: Amelia Saltsman
Author: Bartholomew Daniels
Author: Michele Urvater
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Sue Ellison
Author: Maria Helm Sinskey
Author: Isabella DeFazio
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Author: Donna Hay