This lemon ricotta pasta is the perfect dinner when you're craving restaurant-worthy pasta without going out! Topped with ...

There’s something special about pancakes that makes breakfast feel like a treat, but when you combine fluffy, tangy lemo ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

Start by pouring 1.75 cups (420 ml) of tepid water into your large bowl. Add 1.5 teaspoons of instant yeast, 1 teaspoon of ...

This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours.

The recipe may not fit in a 30-second viral clip ... Add the baby spinach, stir through and cook until wilted. Stir in the ricotta, lemon zest and season with salt and pepper.

Preserving lemons is a traditional Moroccan method for prolonging their shelf life and infusing plenty of flavor into dishes.

Avocado toast may have seemingly had its heyday, but you can reinvent and elevate this classic breakfast dish with one simple ...

San Diego Cooks’ Book In her introduction to her new cookbook, San Diego Cooks, Ligaya Malones extolls the region’s ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...

Transfer the ricotta to a large bowl and stir in the vanilla seeds and lemon zest. In another large bowl, whisk the eggs and sugar until smooth. Whisk the egg mixture into the ricotta until smooth ...