One of the Barefoot Contessa's catchphrases is "How easy is that?" If you're a fan of her show, you know that she says it several times during an episode. However, sometimes I can't help but wonder: is it really that easy? Well, when it comes to her homemade ricotta cheese, yes it is! Over the weekend I made a batch of the thick, creamy, rich cheese and was shocked by the recipe's simplicity. Read more

Grilled cheese sandwiches are so hot right now! There are cookbooks devoted to them, contests that feature them, and food trucks that drive around making them. There are also restaurants that have entire grilled cheese menus! Last night I went to San Francisco's first grilled cheese eatery, The America Grilled Cheese Kitchen, for a demonstration hosted by Tillamook cheese. The event was a Read more

It's National Grilled Cheese Month, and while I've made my fair share with two slices of bread, I wanted to celebrate with a traditional Salvadoran dish, the pupusa. Essentially a pancake-like corn cake, pupusas are stuffed with a thin layer of cheese, beans, or pork. I was a little nervous, but preparing the masa is easy — you just add water and stir. I tried a couple of different techniques Read more

If you think you won't enjoy the cookbook Grilled Cheese Please!, one of our must haves for March, this recipe will change your mind. It's author and cheese expert Laura Werlin's grilled cheese with crispy prosciutto and broccoli rabe. It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes Read more

For the 17th year in a row, chef Wolfgang Puck is the mastermind behind the food at the glamorous Oscars afterparty, the Governors Ball. One of Puck's signature dishes, smoked salmon pizza with caviar, is on the menu. While it's easy to find the recipe online, caviar isn't the most affordable of ingredients. If you're hosting an Academy Awards viewing, I suggest you make another of Wolfgang's Read more

If you're looking for a project this weekend, why not make a wonderful and delicious brunch? This strata is the perfect way to start any day. It's decadent and rich without being too filling. A strata is similar to a savory bread pudding; basically it's layers of bread, prosciutto, cheese, and vegetables covered in an egg milk mixture and baked. The resulting dish is puffy, flavorful, and Read more

It's National Grilled Cheese Month, and to celebrate, we've gone grilled cheese crazy! From brie, mozzarella, and pear with blue cheese butter to mozzarella with prosciutto and broccoli rabe, there are plenty of gourmet ways to go. But when it comes to American classics, sometimes the simplest renditions of food favorites can be the best. Take this grilled cheese: it's a favorite creation of Read more

Of all the crazy chocolates I've seen — among them, wasabi pea chocolate and soy-sauce-flavored Kit Kat — the most intriguing I tried was Xocolatl de David's Chicharrón Chocolate Bar. I loved the concept of crunchy mixed into smooth, savory blended with sweet, and yet I found myself wishing for more pork rind. That's when I dreamt up my perfect chocolate snack: Chicharrónes, or deep-fried Read more

Sea urchin is often a polarizing ingredient. Yoo Eatz encourages us to muster some courage and embrace this culinary adventure in the form of pasta. What's so gross about sea urchin? Even some of the most adventurous eaters I know will make the most horrific faces when the topic comes up. I asked my husband about this — he generally recoils when I suggest that we share a pair of nigiri at the Read more