by Kate Steadman
This weekend I made the NYT’s ricotta recipe. It was surprisingly easy, but tell me expert IFA readers: is this the best recipe? It was good, sure, but not substantially better than store-bought. It lacked…something. So, do you have a homemade ricotta recipe you’re partial to?
Second, I now have a glut of ricotta. I made this, and it was fantastic. But what should I use the rest for?