Ricotta

The most delicious solution to summer squash fatigue.

Before Alison Roman made The Cookies, she made The Cake.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Consider this salad more supporting evidence that, yes, you need a mandoline in your life.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.

Zucchini is anything but boring when bathed in a kicky vinaigrette.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Little pillows of ricotta, Parmesan, flour, and egg. That’s it!

Yes, breakfast calzones. They’re stuffed with salami, eggs, ricotta, and Fontina cheese. Heaven.

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

This simple marinade will fancy up any type of canned beans.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Spicy hummus. Avocado hummus. Curried sweet potato hummus. ALL OF THE HUMMUS.

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

These ricotta pancakes are extremely fluffy thanks to a little trick.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

5 things to do with that leftover ricotta sitting in your fridge

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Because nothing says "Thanks for raising me" like a whole roast chicken.