Directions In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly ...

Ricotta and cottage cheese are both soft, mild cheeses, but their flavors remain markedly distinct. Can you use one in place ...

Lemon Mousse Filled Crepe Cups with Berries are perfect for breakfast, brunch, or dessert. Crepe cups are easily made and ...

Avocado toast may have seemingly had its heyday, but you can reinvent and elevate this classic breakfast dish with one simple ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

We rounded up nearly every product we spotted in the season premiere of Food Network’s “Holiday Baking Championship.” ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...

Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar ... Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until ...

Lightly steam the fresh greens. Cool, squeeze out excess moisture, and finely chop. In a bowl mix ricotta cheese (I use Clevedon Valley buffalo ricotta) with the zest and juice of the lemons.

Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. Season to taste with salt and plenty of black pepper, mix well and set aside. Put the sage ...