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recipes

Ricotta Cheesecake

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.
January 2009
recipes

Amaretti Tiramisu

In a twist on classic tiramisu, almond-flavored macaroons take the place of the traditional ladyfingers.
January 2009
recipes

Chard and Mozzarella Salad

Chard is rarely served raw, but it’s easy to eat when its ribs are sautéed and its leaves are cut into very thin ribbons.
January 2009
recipes

Calamari-Olive Salad

Quickly cooking the calamari renders it snowy white and very tender.
January 2009
recipes

Frisée and Radish Salad with Hazelnut Dressing

This salad looks delicate, but its vinaigrette is enriched with nuts and some bacon fat.
January 2009
recipes

Golden Raisin Oat Bran Muffins

“America needs more bran,” says food editor Ian Knauer. It’s hard to argue when your mouth is full of one of his crumbly, buttery muffins.
January 2009
recipes

Pizza Margherita

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.
January 2009
recipes

Veal Cacciatore

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.
January 2009
recipes

Chicken-Liver Crostini

Whenever Tony Oltranti’s grandmother she cooked chicken, she saved the livers for this delicious antipasto.
January 2009
recipes

Winter Minestrone

The result of the soffritto so savory that there’s no need for broth; water, canned tomatoes, and a parmesan rind work beautifully.
January 2009
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