My friend Maggy, of Three Many Cooks, recently dubbed me the Queen of Ricotta. She's definitely onto something. Since first blogging the recipe a year and a half ago, it has been made in kitchens from coast to coast, and as far away as New Zealand.
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<br />I put up a pot at least once a week, and find many uses for it daily, from a simple bruschetta, drizzled with truffle honey, a dollop in steel cut oats and even a smear on pizza, speckled with bits of smoky bacon and roasted onions.
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<br />Rather than leave my mark with just one recipe for one meal, I'd like to know I'm part of my friends' and family's everyday eating habits when I can no longer cook for them myself. - Jennifer Perillo

Read the recipe on Food52.com