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

Leftover tomato paste gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread.

Though they’re quite irresistible right out of the oven, these moist and juicy drumsticks are perfect picnic food, since they’re also terrific cold.

The Irish are famous for their smoked salmon, so it’s a natural for a St. Patrick’s Day party. Of course, you don’t have to use Irish smoked salmon for these toasts; any cold–smoked...

An egg on toast is so simple and so perfect that I can understand all those who might cry, “Don’t muck with it!”

This recipe is a culinary Labradoodle—a combo of favorites bred together.

Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it’s the pimentón that really pulls all the flavors together.

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.