Displaying results 1 - 25 of 31 for ricotta. Subscribe to this search
If you’re looking for a meatball sandwich or fettuccine alfredo, you won’t find it here.
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Are you a celebrity watcher? A magazine clipper? A list maker, supplement taker, whole grains baker? No matter what kind of person you are, there’s a new diet cookbook to help lay the foundation for that inevitable New Year’s resolution.
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration.
You'll need no special ingredients or equipment to make this treat, which relies on slightly acidic buttermilk to form cheese out of a blend of heavy cream and whole milk. Add a touch of salt and that's all you need.
When it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.
In this undated photo, ricotta cheese creates a rich and creamy base for crab bites perfect for a holiday party as shown served on a tray in Concord, N.H. (AP Photo/Matthew Mead)
It's easy to have romantic visions of the holidays - cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.
Everyone knows — or at least every Jew knows — the story of Hanukkah’s origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.
Jews in Southern Europe gravitated toward the Hanukkah dairy tradition and often prepared a variation of savillum, a traditional Roman cheesecake made with ricotta, eggs, flour and honey.
Everyone knows - or at least every Jew knows - the story of Hanukkah's origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.
Alessia’s Ristorante Italiano (5251 E. Brown Road, Mesa  396-2888). Unassuming from the outside, this authentic Italian gem offers a cozy, romantic setting on the inside, and it recently expanded into the former insurance suite next door to create a new entrance, bar and waiting area. Owners Jonathan and Shari Carr prepare every dish from scratch, making the food the true star here. $$
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
With hundreds of restaurants throughout the East Valley, how can a new restaurant stick out? One common theme of late is to focus on foods with an All-American flavor.
Sweet corn quiche ($18, pictured at right), lemon ricotta waffles ($16) and beef shortrib hash ($20) are among the menu items created by celebrity chef Michael Mina for Bourbon Steak’s new Sunday brunch.
Union Wine Bar & Grill, the much-anticipated tapas restaurant that opened this summer in Old Town Scottsdale, is changing its menu — scaling back on its “small plates” offerings and adding full-size entrees — and closing on Sundays and Mondays.
A good old-fashioned potluck can eliminate a lot of stress, but even a bring-your-favorite-dish get-together takes a little foresight to pull off, says Judy Toth, a cooking instructor in Mesa who’s a fan of potlucks.
If my husband, Rich, and I win the lottery, the first place we would go is our favorite restaurant, Mary Ann and Richie’s, to talk about how we would spend our new fortune. Mary Ann and Richie’s is within walking distance from our home in Ahwatukee Foothills.
Four workmen are having at a deep dish pizza when I enter Lil’ Pizzazz in Mesa.
Sunday brunch is all about enjoying the most relaxing day of the week. Why get stressed putting it together? Here are recipes low on fuss but high on taste, starting with a Tex-Mex Strata (an egg and cheese casserole), from Leanne Ely’s “Saving Dinner Basics: How to Cook Even If You Don’t Know How” (Ballantine Books, $14.95).
FAST AND LUSCIOUS: Citrus-flavored ricotta cheese in this Stuffed French Toast provides a harmonious flavor contrast to warm blueberry sauce — two recipes that are short on time but big on flavor. Add Tex-Mex Strata and a few slices of fruit on the si
It kills me when a restaurant like Corelli’s puts enough love into its food to make it stand out among the hordes, but then ignores its customers.
When trying to decide on the perfect Mother's Day restaurant for Sunday, we thought going to the source — East Valley moms — was our best bet. After spending a few hours chasing down kid-toting women, we found a handful of moms willing to share their picks.
Wait: There is no wait at 7:45 p.m. on a Tuesday. Service: The basics — keeping glasses full, being polite, etc. — are automatic for this crew. What makes them some of the finest around is putting the customer first and their team style.
Wait: At 7:30 p.m. on a Tuesday, there's room for two at a booth.