When you think of ricotta, what comes to mind? For years, the first thing that came to my mind was the mounds of white fluffy cheese I would purchase from the deli counter that would become the cheesy ...

I’m an Italian American who cooks a lot—and I use quite a bit of ricotta. It’s practically a staple in my kitchen, along with olive oil, garlic and basil. I make trays of lasagna for the holidays, ...

What’s the best-tasting ricotta? The ricotta you make yourself. Free of stabilizers and preservatives, homemade ricotta is much easier to make than you may think. The fresh-tasting results are leagues ...

What’s the best-tasting ricotta? The ricotta you make yourself. Free of stabilizers and preservatives, homemade ricotta is much easier to make than you may think. The fresh-tasting results are leagues ...

Ricotta cheese is that mild-tasting cheese that creates the creaminess in lasagna, stuffed shells, and cannoli. It’s made from whey, which is the liquid by-product left over when making cheeses like ...

I get some recipe inspiration from food blogs and bizarre social media trends, but I have a particular fondness for poring through culinary magazines from other countries. Can I read all the languages ...

I love cheesecake in any form, whether it's a classic New York version or in bar form swirled with lemon and blackberries. My ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. When she opened her first independent restaurant, Lola’s, chef Suzanne Cupps knew she wanted the concept to reflect ...