Ingredients 3/4 cup Well-drained fresh cow's-milk ricotta2/3 cup Italian Fontina cheese, shredded1/2 cup fresh mozzarella, cut into 1/4-inch dice1/2 cup freshly grated Parmigiano-Reggiano cheeseSalt and freshly...Learn More

Ingredients 1 Tbsp. Unsalted butter1/4 lb Italian Fontina cheese, * rind discarded, cut into 1/4-inchdice (3/4 c.)1/2 c. Lowfat milk2 lrg Egg yolks Four, (1/2-inch-thick) slices from a large round crusty loaf o...Learn More

Ingredients 8 oz dry Rigatoni pasta 4 cups whole milk, divided 2 cups water coarse salt to taste 1 large celery root (about 1 1/2 pounds total), peeled, cut into 2-inch cubes 1 small onion or 2 shallots, diced ...Learn More

Ingredients 2 1/2 cups uncooked wide egg noodles (8 oz.)1 cup jarred tomato sauce, plus extra, warmed, for serving1 1/2 cups Italian Fontina cheese, shredded (6 oz.)2 tablespoons olive oil1 medium onion, choppe...Learn More