Cottage Cheese 3 Ways: Pancakes, Pizza + Gnocchi | Chef Richard …
Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…
Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…
Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…
Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …
How To Make a "Pari"rita | John Cusimano
How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…
See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …
Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …
Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…
Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…
How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …
Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…
Rachael Shares Update On Muttville Senior Dog Rescue + February …
How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…
"Superstore" Star Lauren Ash Opens Up About Series Coming to End…
Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…
Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …
Board and Batten Wall Trend: How To DIY a Removable Board & Batt…
Freddie Prinze Jr. On Call From Brian Austin Green That Convince…
How To Install Removable Sconce Light Fixture With Velcro (No Dr…
If you didn't already think that cottage cheese is a super versatile cooking + baking ingredient, Chef Richard Blais is here to prove it to you. We challenged him to use the protein-packed pantry staple three ways. And as always, he delivered.
"Cottage cheese is totally underrated," Richard says.
Rachael Ray Show
"[Cottage cheese] is going to give a little bit of salt to this recipe and a nice texture," Richard says. (Spoiler alert: They come out SO fluffy.)
Rachael Ray Show
You only need three ingredients for this one (endless toppings aside, of course!) — self-rising flour, cottage cheese & salt. And the kids probably won't even taste the difference!
Rachael Ray Show
Chef Richard Blais calls these "the most pillow-like gnocchi that you've ever had."
