Ricotta cheese and cottage cheese are delicious in many different dishes, but their subtle differences will help you decide ...

3 Filling Beat the cream cheese, ricotta and sugar until smooth. Add the eggs and mix until well combined. Transfer the mixture to a large bowl and fold in the raspberries. Pour the filling into the ...

As the holidays approach, home cooks often search for new time-saving dinner options for busy weeknights, or dishes and ...

It features multigrain bread topped with avocado mash, a strawberry and kale salsa, crumbled feta cheese, and a sprinkle of pumpkin seeds. This maritozzi features soft, pillow-ey buns stuffed with ...

A cheesecake can be made a couple of days ahead and kept in the refrigerator, then unmolded the day of the dinner. When I first thought of this recipe, I worried about the calories and did a ...

By the end of the short ad, the two men happily agree that everything really is “in there,” and I think of that refrain when I bake this Pumpkin Cheesecake. This honey hued showstopper with ...

Preheat the oven to 180°C. Grease a deep 19cm square cake tin with nonstick spray. 1 Whisk the eggs, sugar and zest in a small bowl with an electric mixer until the sugar is dissolved. Transfer to a ...

It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry … seriously, so good! Cook’s note: Don’t be scared by the uncooked ...

Let fruit mixture cool to warm. To serve, divide ricotta among 4 serving bowls, and top with fruit and wine syrup. Serve.