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Strawberry Bruschetta

Strawberry Bruschetta from Hungry Pants

Alex Marin, founder and owner of Hungry Pants in Orlando, shares his easy approach to a simple strawberry bruschetta for summertime.


Squash Blossom Salad

Nathan Thurston shares this squash blossom salad featuring an herby salad drizzled olive oil and topped with ricotta-stuffed squash blossoms.

Photograph of this finished blueberry and lemon ricotta cake with a scoop of blueberries being served on the side

Blueberry-Lemon Ricotta Cake Recipe

This blueberry-lemon ricotta cake recipe incorporates fresh produce (of your choice) into the batter of this skillet cake.


Indaco Zeppole

Italian zeppole, or decadent balls of ricotta-enriched dough, double as both a morning sweet and late-night dessert at Indaco in Charleston.

Key Ingredient

Carrot Salad with Red Quinoa

Make the carrots: Preheat oven to 400 degrees. Set aside 4 carrots to shave raw atop the salad when assembled. Remove greens (if attached), then scrub and dry the carrots. Cut any carrots larger than ¼-inch in diameter in half lengthwise. Place in a single layer on [...]


Tart with Roasted Garlic Ricotta and Charred Squash

Make the filling: Though the squash and garlic are used separately, it’s best to roast them together. Preheat oven to 400 degrees. Peel squash, remove seeds, and slice evenly. Place on sheet tray in a single layer. Drizzle with olive oil, and toss with thyme, salt, and [...]

Puff Pastry Tart Inline

Puff Pastry with Crème Fraîche, Roasted Figs, Beets, and Caramelized Onions

Make the crème fraîche: Mix cream and buttermilk, cover tightly, and leave at room temperature for 24 hours. When ready, it should be thick and creamy. Refrigerate up to 2 weeks.

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Fig And Ricotta Kolaches

Make the dough: In the bowl of a stand mixer fitted with paddle attachment, combine yeast, 2 cups milk, sugar, salt, eggs, and 6 cups flour. Mix ingredients on low speed until they form a ball, about 1 minute. Increasing the speed to medium-low, slowly add butter, [...]


Grilled Pizza with Ricotta, Pancetta, and Arugula

An hour before grilling, remove dough from refrigerator. Lightly coat each round with olive oil and place on a rimmed baking sheet.