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"There's something so satisfying about making ricotta and it's even more rewarding to put it to delicious use," says Stone. "Whisk it into these crisp-on-the-outside, tender-on-the-inside fritters and share with a group of fortunate friends."
Anthony Bourdain unveils the site of his street-food market in NY - and Victor Churchill is going along for the ride...
Note You will need to begin this recipe 1 day ahead.
One of the most delicious wine trends to have emerged over the past decade in Australia is the increasing number of wines modelled on the gently sweet, low-alcohol, sherbety Moscato style popular in north-west Italy. Given Australia's longstanding heritage of working with the fruit from old muscat vineyards, our love of sparkling wines in any and all forms and our advanced cool-fermentation winemaking techniques, it's little wonder that some extremely fine, mouth-watering examples of this deceptively frivolous style have been produced here. One of the most exciting deviations from the classic white Moscato style is the emergence of the pink Moscato: the smidgen of extra colour and red fruit flavour make these wines even more well-suited to classic summer desserts such as this rockmelon with Moscato-mint and honeydew granita. - Max Allen