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magazine 2009 01 fresh ricotta cheese
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Cooking
Forget “love”: All you need is milk, acid, and salt.
Jarrett Melendez
Cooking
Let's learn about the fluffiest cheese in the land.
Alex Delany
If you like fresh ricotta, you're going to love this recipe for a homemade version. Ready for an easy weekend project?
Rochelle Bilow
Cooking
Ricotta salata is a kitchen workhouse that's been a little too timid to get to know you better.
Carey Polis
Cooking
Then you're probably looking for new ways to make use of this wonderful cheese. Well, we've got 12 great ideas for you, from dips to desserts
Teri Tsang Barrett
Cooking
5 things to do with that leftover ricotta sitting in your fridge
Alex Delany
Culture
Cooking
And yes, it is real cheese.
Shilpa Uskokovic
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Fresh Ricotta."
Julia Bainbridge
Culture
Seriously. It’s cheese in a can. And it’s great.
Jessica Kelly
Cooking
This amount of cheese is not for the faint of heart.
Alyse Whitney
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Culture
Forget everything you know about plastic-wrapped American cheese. This is the good stuff.
Alyse Whitney
Cooking
So good, it can save a bad date.
June Kim
Culture
Jalapeño and honey chevre, we can’t quit you.
Tia Keenan
Culture
A cheesecake, a pumpkin pie, and a pecan pie walk into a bar...
Julia Black
Cooking
Deb Perelman
Culture
Carolynn Carreño
Cooking
Jesse and Shilpa are back with BA Bake Club. This month the duo tells us how to make a textbook Basque cheesecake imbued with the bittersweet flavors of tiramisu.
Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master
Meryl Rothstein
Culture
Chelsea Stone
Cooking
It's an unholy combination of cheese, pasta, and tomatoes, and you probably need it today.
Adam Rapoport
techniques
Never thought you'd make a cake with matzo meal? Think again.
Guest
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz