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Entries tagged with 'ricotta'

3 Great Summer Crostini

Lauren Rothman Post a comment

At-its-peak summer produce, like wine-red cherries, sweet leeks, and fresh corn, is the inspiration for these flavorful snacks. Make 'em now, while these ingredients are still beautiful at the market. More

Ricotta and Braised Leek Crostini

Serious Eats Lauren Rothman Post a comment

Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini. More

How to Make Juicy Turkey Burgers With Three Delicious Toppings

One-Pot Wonders Yasmin Fahr 3 comments

These tender, 30-minute turkey burgers are packed with flavor and come with three different toppings ideas: cumin-scented avocado mash with sprouts; crunchy, Asian-inspired slaw with charred scallions; and sautéed tomatoes with melted shallots, and fresh ricotta. More

Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta

Serious Eats Yasmin Fahr Post a comment

These quick and tender turkey burgers are packed with flavor, including a topping of pan-sautéed tomatoes, melted shallots, ricotta cheese, and basil. They're a delicious 30-minute meal. More

Cookie Monster: Fiori di Sicilia Cookies

Sweets Carrie Vasios Mullins 1 comment

Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts. More

Fiori di Sicilia Cookies

Serious Eats Carrie Vasios Mullins 3 comments

Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts. More

Warm Winter Vegetable Salad With Ricotta and Herbs

Serious Eats Yasmin Fahr Post a comment

A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese. More

Grilling: Prosciutto-Wrapped Stuffed Cherry Peppers

Grilling Joshua Bousel 3 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Prosciutto-Wrapped Stuffed Cherry Peppers

Serious Eats Joshua Bousel 5 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Meat Lite: Turkey-Ricotta Burgers With Leeks and Dill

Lauren Rothman 9 comments

A "meat lite" turkey burger might seem like an oxymoron but isn't: a mixture of ground turkey lightened with plenty of milky ricotta cheese is folded through with soft leeks, garlic, and fresh dill. The whole thing fries up crispy-but-juicy in a cast-iron pan. More

Top Your Thanksgiving Pie With Ricotta Gelato

Sweets Max Falkowitz 5 comments

Ricotta gelato is a blank canvas for added flavors and a friend to any pie. Plus it's a no-cook recipe that can go from raw ingredients to freshly churned ice cream in under 45 minutes. More

Ricotta Gelato

Serious Eats Max Falkowitz Post a comment

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins. More

Pasta With Cherry Tomatoes and Herbed Ricotta

Serious Eats Deborah Mele 2 comments

An end-of-summer pasta dish with cherry tomatoes and a dollop of creamy, herbed ricotta cheese. More

Chicken, Vegetable, and Ricotta Frittata

Serious Eats Yvonne Ruperti Post a comment

This hearty frittata is filled with broccoli florets, tomatoes, fresh basil, and creamy ricotta. More

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Kate Williams Post a comment

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food—there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. More

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Serious Eats Kate Williams 4 comments

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. To the center she adds a subtly fragrant and fluffy ricotta, egg, and saffron filling that puffs and browns over a long slow roasting time. Drizzled atop is a brilliant mixture of lemon juice, dried mint, and grape seed oil that permeates the delicate leaves a reduced sauce in the pan perfect for greedy dipping and slurping. More

Deborah Madison's Summer Squash Tartines with Rosemary and Lemon

Kate Williams Post a comment

It may not be zucchini season quite yet, but I'd advise squirreling away Deborah Madison's Summer Squash Tartines recipe from her new book, Vegetable Literacy, for dinner parties in the coming months. Another winning bread-cheese-vegetable combination, these open-faced sandwiches are just the thing when you've got a couple of cucurbits hanging around the house. More

Deborah Madison's Summer Squash Tartines with Rosemary and Lemon

Serious Eats Kate Williams Post a comment

It may not be zucchini season quite yet, but I'd advise squirreling away Deborah Madison's Summer Squash Tartines recipe from her new book, Vegetable Literacy, for dinner parties in the coming months. Another winning bread-cheese-vegetable combination, these open-faced sandwiches are just the thing when you've got a couple of cucurbits hanging around the house. Sure, anyone can throw cheese on bread and call it an appetizer. Yet Madison's little touches, like rubbing the bread with garlic and gently cooking the squash with a saute-steam method, make these tartines more than a slapdash effort at a snack. More

Deborah Madison's Peas with Baked Ricotta and Bread Crumbs

Kate Williams 1 comment

Shucking fresh peas is not a quick task, I'll admit. But if you can get your hands on some fresh peas in their pods at a farmers' market in the next couple of weeks, grab them and commit to an extra half hour of meal prep. Deborah Madison's unassuming Peas with Baked Ricotta from her new book Vegetable Literacy is worth it. The bright sweetness of the buttery peas matches perfectly with the creamy richness of fresh ricotta, and baking the ricotta with olive oil and fresh bread crumbs transforms cheese and peas into an actual meal. More

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