Creamy, baked ricotta is my go-to recipe for using up leftover ricotta cheese, and one of my favorite restaurant-worthy appetizers at home. Simply whisk in eggs, fresh herbs, grated Parmesan cheese, and crushed red pepper flakes, then transfer to ramekins and bake. They end up with a texture similar to that of quiche, puffing up like a soufflé while baking, then settling as they rest. Think of oven-baked ricotta as an elevated cheese dip. It can be enjoyed with crostini or eaten straight out of the bowl with a spoon….
Continue ReadingThe Creamiest 4-Ingredient Homemade Ricotta
The possibilities for what you can do with homemade ricotta are endless. In addition to a variety of savory dishes—homemade lasagna! soufflé-like baked ricotta!—there’s a whole world of desserts that are made infinitely better by using fresh ricotta cheese. My favorite? This light, tender almond ricotta cake which I make at least once a month! Making ricotta at home is all about simple technique and great ingredients. By gently heating milk and adding a touch of acid, the curds separate from the whey, creating a soft, creamy cheese with a…
Continue ReadingAhi Tuna Poké Bowls & My Perfect Marinade
Just going to leave this here: ahi tuna poke is the best recipe I’ve developed all year (and we’re more than halfway through 2020!). Is that high enough praise? I’m not sure I can convey how truly delicious this recipe is. It’s unctuous, luscious, and full of umami notes that deeply satisfy. It’s all the perks of sushi, without the fuss of rolling rice and nori. A touch spicy, a bit of tang, and just a touch of sweetness. We are in love and know that after one bite you’ll…
Continue Reading10-Minute Spicy Kani Salad with Tobiko
Spicy kani salad is one of those rare recipes that is packed with flavor, but surprisingly so given how few ingredients it requires. “Kani” simply means crab in Japanese, though we’re leaning on budget-friendly surimi sticks here (imitation crab). They shred into silky ribbons that mimic real crab but cost a fraction of the price—music to any home cook’s ears. Tossed with toasted tempura bits (or crunchy panko), orange tobiko, and a creamy, spicy dressing made with Kewpie mayo, punchy Sriracha, and sweet mirin, it is hands down my favorite…
Continue Reading4-Ingredient Paper Plane Cocktail (Ari’s Favorite Drink!)
The Paper Plane Cocktail Is Happy Hour Perfection If you’ve been here for a while, you know that a paper plane cocktail is part of my weekly routine. Every Friday when happy hour rolls around, I instinctively reach for bourbon, aperol, amaro nonino, and a fresh lemon to make my all-time favorite drink! It’s essentially a modern take on a whiskey sour. Shaken over ice, the paper plane delivers refreshing citrus and subtle orange bitterness that tames the bourbon, rounded by sweet‑tart amaro and fresh lemon. To sum it up: paper…
Continue ReadingTender Grilled Jalapeño Poppers with Boursin
These Grilled Jalapeño Poppers are a summer time staple, and SO irresistible! Here’s why we love them so much: Is this grilled jalapeño recipe spicy? If you remove the seeds and membrane from the peppers, you reduce the heat significantly. Also, we’re using large jalapeño peppers, and a good rule of thumb with peppers is that smaller peppers (such as habaneros) are generally much spicier than larger peppers. When paired with the cool, creamy filling, these stuffed jalapeños are pretty mild. For more delicious appetizers, try this crispy calamari and…
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