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magazine 2009 01 fresh ricotta cheese
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Wondering what to do with that tub of ricotta? The answer is anything.
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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.
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Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
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Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
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A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.
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Sweet and creamy meets crunchy and tart.
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From gnocchi to crostini to lasagna, these are our favorite 24 ways to use ricotta.
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This is our quintessential summer dessert: rich ricotta cake swirled through with jammy berries in every bite.
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Forget “love”: All you need is milk, acid, and salt.
Jarrett Melendez
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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
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Ricotta salata is a kitchen workhouse that's been a little too timid to get to know you better.
Carey Polis
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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
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5 things to do with that leftover ricotta sitting in your fridge
Alex Delany
Videos
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 27 of "It's Alive," and this time he's teaming up with Andrew Rea from Binging with Babish to make ricotta cheese.
Read More: 31 Delightful Recipes Starring Ricotta Cheese
Read More: 31 Delightful Recipes Starring Ricotta Cheese
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Sweet Chili-Cream Cheese Dip recipe.
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It's episode three of 'Making Perfect,' and this one is all about cheese. The search for cheesy perfection takes Carla and Molly all the way to Italy to learn about how buffalo mozzarella is made.