American cheesecake is to Italian cheesecake what slouching around the house in a sweatshirt and jeans is to stepping out on the town in a tailored Armani suit. When I stopped comparing Italian cheesecake to its comfy American cousin, I was finally won over. Made with ricotta cheese instead of pounds of cream cheese and sour cream, it’s lighter and leaner, and perfectly accompanied by fresh fruit compotes or colorful sauces. For best results, use whole-milk ricotta cheese. Or even better, seek out fresh ricotta from a local producer. And be sure to watch it carefully during baking, taking it out when it is just barely set.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.