EditorialJoshua Pinksy, the chef at the restaurant Claud, sprinkles whipped ricotta on his pistachio Bundt cake, which relies on a boxed pudding mix for its familiar flavor and airy texture, in New York, Jan. 4, 2023. (Colin Clark/The New York Times)
EditorialCheesy baked pasta with sausage and ricotta, which is excellent for a crowd and easy to assemble, in New York, Jan. 15, 2020. (David Malosh/The New York Times)
EditorialA tasting-menu slice at I Masanielli with “three kinds of bitter”: fermented sea urchin, fermented chicory and beer-infused ricotta, in Caserta, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialFrom left, glazed carrots with miso and sesame; warm kale salad with walnuts and pomegranate; and creamy chard with ricotta, parmesan and bread crumbs, in New York in October 2022. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialAsparagus pizza with ricotta, fontina and gremolata at Mel’s, a pizza place that opened in March, in Manhattan’s Chelsea neighborhood, June 2, 2022. (Rachel Vanni/The New York Times)
EditorialLemon ricotta pancakes in New York, Jan. 11, 2022. Food styled by Susie Theodorou. Props styled by Paige Hicks. (Jenny Huang/The New York Times)
EditorialFrom left: roasted peppers with capers, olives and anchovies; pan-fried lamb chops; green beans with zucchini, corn and summer squash; baked polenta with ricotta and Parmesan, in New York, Aug. 29, 2020. (Andrew Scrivani/The New York Times)
EditorialSauce, béchamel, noodles and ricotta-spinach filling for a lasagna at Samin Nosrat's home in Oakland, Calif., April 17, 2020. (Aya Brackett/The New York Times)
EditorialSauce, béchamel, noodles and ricotta-spinach filling for a lasagna at Samin Nosrat's home in Oakland, Calif., April 17, 2020. (Aya Brackett/The New York Times)