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Pureeing ricotta in the food processor makes it seem extra creamy. Dollop it over pasta with tomato sauce or just ove...

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: ...

Mario Carbone deconstructs the beloved Italian American dish, baked ziti. He mixes the pasta with a rich, creamy sauc...

Chef Mario Carbone’s lamb sausage ragù is a little sweet and tangy, with golden raisins and white wine vinegar. ...

These crispy kale bits are a fun topping for pastas made with hearty meat sauces. Plus: Pasta Recipes and Cooking Tips

Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta. Slidesh...

These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar...

This tasty salsa comes together quickly because it calls for precooked beets. The best ones are Cryovaced and sold at...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets. Slid...

These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...