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 ...
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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