Goat, Asparagus, and Shallot Omelet, Diner-Style, 126– 27 Goat, Eggs, Pomegranate, and Marcona Almond Vinaigrette, Roasted Beet Salad with, 796, 796–97 and Ham Omelets, Diner-Style, 125, 125–26 Kale Caesar Salad, 828, 828–29 Leftover Meat Loaf Sandwich, 534, 534–35 Lemon Ricotta Pancakes, 155, 155 Lighter Fettuccine Alfredo, 712, 713 macaroni and, best cooking methods, 714–16 Macaroni and, Classic Baked, 744, 744, 745 macaroni and, reheating, 716–17 mac ’n’ , baked, best cooking method, 741 Manchego, and White Bean Salad, 839 meltability, factors affecting, 717 melting, separation that occurs during, 715 Mexican Street Corn Salad, 436, 436–37 milk fat in, 715 Parmesan Croutons, 824 preparing, for chopped salads, 836 preparing, for omelets, 130 products, stabilizers added to, 715 protein micelles in, 715 Pub-Style Thick and Juicy Cheeseburgers, 558–59, 559 Quick Creamy Pasta with Lemon Zest and Rosemary, 713 Quick Creamy Pasta with Prosciutto, Peas, and Arugula, 713 Restaurant-Style Chopped Antipasti Salad, 840, 840–41 ricotta, acidic ingredients for, 151–52 ricotta, best milk for, 153 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 ... 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... 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