Israeli chef Mica Talmor of Oakland’s Pomella grew up eating apricot jam-filled doughnuts, or sufganiyot, every Hanukkah. She is still a die-hard sufganiyot fan, but also loves making these tender, ...
Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to ...
Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote. Your request is our command, Jim! Gourmet Traveller tracked down the recipe for the ricotta fritters from Smolt Kitchen in ...
Combine all the ingredients except the oil. Form the mixture into 12 small fritters and fry in a non-stick frying pan with a little oil, turning the fritters very carefully with an eggslice. Cool on a ...
Who doesn't love a creamy cheese? In this week's episode of TODAY All Day's "Saucy," Anthony Contrino is whipping up a batch of Italy's silkiest, cloud-like cheese: ricotta. His homemade version is ...
Israeli chef Mica Talmor of Oakland’s Pomella grew up eating apricot jam-filled doughnuts, or sufganiyot, every Hanukkah. She is still a die-hard sufganiyot fan, but also loves making these tender, ...
Stir well, then stir in the flour just until incorporated. Line a large baking sheet or plate with paper towels. In a large skillet, heat 1/4-inch olive oil until shimmering. Working in batches, add 2 ...
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