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This slow-baked creamy egg pudding is made with ricotta and pasta, and flavored with anise and vanilla.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
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Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.
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A traditional recipe for double-crust pies stuffed with cheese and sausage has been handed down from a real Italian grandmother. The recipe makes a great appetizer if served in small slices, or serve in larger portions with a salad for a meal. Recipe makes 2 double-crust pies.
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This versatile summer Alfredo showcases fresh basil, the whole lemon, and three beloved Italian cheeses: Parmesan, Romano, and ricotta.
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I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
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