The Food Lab: Better Home Cooking Through Science

ricotta, draining, 152
Ricotta, Fresh, in 5 Minutes or Less, 151, 154
ricotta, how it’s made, 151
ricotta, mass-market versus homemade, 151
Roasted Bell Pepper and Feta Pesto with Chiles and
Pepitas, 710
sandwiches, grilled, best cooking methods, 207, 207
Sandwiches, Grilled, Extra-Cheesy, 207, 208–9
sauce, smooth, rules for, 715–16
Sous-Vide Cheeseburgers, 401
storing in refrigerator, 76
Stovetop Mac ’n’ , Supreme Pizza-Style, 724, 724
Stovetop Mac ’n’ , Ultra-Gooey, 722, 723
Stovetop Mac ’n’ , with Bacon and Pickled Jalapeños,
723
Stovetop Mac ’n’ , with Broccoli and Cauliflower, 723
Stovetop Mac ’n’ , with Green Chile and Chicken, 724,
724
Stovetop Mac ’n’ , with Ham and Peas, 723
Tender Italian Meatballs with Rich Tomato Sauce, 536,
538–39, 538–41, 541
30-Minute Don’t-Call-It-Tuscan White Bean and
Parmesan Soup, 199, 199
Tomato and Mozzarella Salad with Sharp Balsamic-Soy
Vinaigrette, 790, 790–91, 791
Traditional French Onion Soup, 234
Traditional Lasagna Bolognese, 735, 735–36, 736
types of, and best uses, 717–21
The Ultimate Creamed Spinach, 450–51, 451
Warm Ricotta with Olive Oil and Lemon Zest, 154