Since discovering the ease of making (and enjoying) fresh ricotta last year, I've been an ardent fan and rather obsessive maker of it. Most weeks, there's a fresh batch in my fridge, and one of my favorite ways to enjoy it is with lightly-spiced poached figs and their syrup. I also really enjoy using the whey which is great and useful in so many ways. This ice cream combines the use of whey with my favorite fig-ricotta snack.
Read MoreThis Mexican take on a summertime pasta seems odd but is definitely good! A bit of spice, lots of flavor, light and delicious.
Read MoreThis is a fantastic, springtime homage to a southern favorite. It makes great use of sweet summer corn, and if you can find green garlic, that shines here too.
Read MoreThis is a whole grain, nutty, hearty pancake that is sure to keep you full and fueled. Spelt flour and ground pistachios in concert with cardamom and fresh mango are a bright, flavorful team.
Read MoreAfter making fresh ricotta, you're always left with several cups of lovely whey. I never knew what to do with it so would toss it guiltily, but recently on Food52, one cook made polenta with her leftover whey. This got me thinking about other uses and this recipe was born.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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