Don’t confuse ricotta salata cheese with ricotta cheese. Made from lightly salted sheep’s milk curd that’s pressed and dried, firm ricotta salata is a notable cheese that originated in Sicily. It has a pleasant salty flavor that’s a little milder than pecorino Romano. Broccoli rabe, sometimes called Italian broccoli, is slightly bitter and earthy and makes an excellent base for a salad. This salad can be made a few hours in advance of serving, and it’s easy to double or triple the recipe for a large group.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.