Given that I own at least a thousand cookbooks and have files stuffed with recipes I intend to make “one of these days,” it can feel like a guilty pleasure to revisit a recipe. I should be expanding my repertoire, or scrolling Tik-Tok to see what’s trending. Instead I’m looking back and recalling some favorite spring dishes—with cheese, of course!—that have entered my personal Hall of Fame.
Read moreSix Ricotta Dishes to Make Before Summer Ends
We’re having a pesto marathon at my house. Tonight…and tomorrow night..and the next night. The garden basil is out of control and it’s now or never for the year’s sweetest pesto. I had made pesto for decades before discovering what a spoonful of ricotta does for it. So creamy! Fred Plotkin, the author of the bible on Ligurian cooking (Recipes from Paradise: Life and Food on the Italian Riviera), assures me that ricotta is a legitimate addition, although he would probably say I use too much. (I live on Planet Cheese, after all.) Try my way and let me know what you think.
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