Ricotta

Wait. Is that some green in our pasta? Looks like spring finally showed up.

This bright pink and super creamy hummus is a party showstopper.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Ricotta salata is a kitchen workhouse that's been a little too timid to get to know you better.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

The garlic knot is all grown up, and it brought mortadella to the party.

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

This is also great with maple syrup; you can use any kind of pear or apple, too.

When all else fails, just add toast.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Watch and learn how to make one of our favorite spring dishes of all time.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.