I’m an Italian American who cooks a lot—and I use quite a bit of ricotta. It’s practically a staple in my kitchen, along with olive oil, garlic and basil. I make trays of lasagna for the holidays, ...

In the Italian culinary universe, there is a rule that dates to ancient times: Don’t waste food by discarding what may have another use. This practice leads me to keep scraps of vegetables in water, ...

Most cheesecake recipes, including our very own Grandma Malva's cheesecake and Miss Maxwell's cheesecake (you'll have to click the links to learn the identities of the eponyms), have cream cheese as a ...

Unlike the robust complexity that gives aged cheese its appeal, the draw of fresh cheese is its mild flavor, which may be accented with simple saltiness or tang. Fresh cheese is aged just briefly, if ...