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 ...

Cooking from scratch is an ideal I aim for, but sometimes it is not practical. Either the food takes an enormous amount of time to prepare, or it needs a skill that takes a lot of practice to acquire.

A smear of fresh ricotta and a drizzle of tangy balsamic vinegar juxtapose the sweetness of perfectly ripe, sliced heirloom tomatoes on Tim Morton’s perfect morning (or anytime, really) toast. Morton, ...

Alright, so I'll admit this isn’t technically real ricotta. In Italian, ricotta means "twice cooked" because it is traditionally made using whey that is leftover from the cheesemaking process. I don’t ...

"It's a magical thing to transform milk into cheese, and ricotta is a great first project," says Betsy Devine, whose company, Salvatore BKLYN, keeps many of New York's top restaurants stocked with ...

Homemade ricotta cheese is so easy to make and so much better than standard supermarket versions, “you won’t believe it’s the same stuff,” said Russ Parsons in the Los Angeles Times. This “short-cut” ...