There is a delicious Swedish dish called “Jannson's Frestelse” (Jannson’s Delight). It is not for those who are on a diet, though! Potatoes, peeled, sliced thinly (I use a food processor) Onions, peeled, sliced... (22 replies, last updated by geminigirl February 26, 2008)

Hi there, I am really obsessed with ricotta cheese right now (from the farmer’s market). I usually make some variation of pasta with ricotta, lemon zest, basil, and zucchini. Does anyone out there have any other recipes... (25 replies, last updated by foxy fairy April 17, 2009)

I love anchovies and I love olives. Straight from the bottle for me. Although in mixed company, you could serve them with feta or ricotta cheese. (3 replies, last updated by thirtyeyes November 22, 2009)

Agreed- eat them on their own or maybe with a potato chip or two (as they do in Spain) and you have a perfect, salty, crunchy snack. And if you like the taste of the canned olives, you can get even more intense flavors by making... (12 replies, last updated by hill food September 2, 2009)

Looking for salt-packed anchovies, not the drenched in oil kind. A few months ago I did a wild trek starting with what I thought would be the best bet, Citarella. No luck. Then Fairway, Zabars, down to Balducci, down further to... (7 replies, last updated by dan silverman December 19, 1999)

When I was in Vernazza I had a wonderful tian with potatoes, tomatoes, breadcrumbs, herbs, and anchovies. While I haven’t tried to make it myself, I imagine it would be fairly simple. There’s a recipe on epicurious... (12 replies, last updated by cheftori June 30, 2007)

anchovy spines in milk for 30 min., dredge in flour and fry in (non-virgin) olive oil. Put a few in all braises. Anchovy (and rosemary) butter for steaks and chops Melt in butter and olive oil to coat potatoes before roasting.... (7 replies, last updated by KRS November 21, 2005)

A simple bruschetta rubbed with a little garlic, fresh ricotta, drizzle of extra-virgin olive oil and some sea salt. Plain or topped with some marinated white anchovies; some chopped tomato when in season. A simple tart-maybe with... (25 replies, last updated by dmd_kc March 1, 2009)

Stir your cup of ricotta with a beaten egg, a little nutmeg, a few tablespoons of grated parmesan, and salt and pepper to taste. Using a small spoon, stuff 8-10 zucchini blossoms with the mixture, and tuck a well-rinsed anchovy... (32 replies, last updated by msmarabini August 5, 2008)

I made these over the weekend and finally got to eat some a day ago. For the gnocchi-obsessed, these are a whole lot easier to make than the potato gnocchi in Marcella Hazan’s Classic Italian Cooking – I posted my... (3 replies, last updated by coconutz October 31, 2006)

Lemon Ricotta Pancakes are pretty easy http://www.epicurious.com/recipes/recipe_views/views/12793 But you can use it in any way you would use cottage cheese, cream cheese, sour cream, mascarpone or almost any fresh dairy. -Put it in... (15 replies, last updated by onehottamale September 29, 2006)

with several spoonfuls of homemade ricotta. Season to taste — quick and delicious. I also like fresh ricotta on top of cold, leftover boiled potatoes with a drizzle of olive oil and s&p. Fresh ricotta, honey, and figs... Can... (3 replies, last updated by shugga September 28, 2005)

Any suggestions as to how to use up leftover ricotta? Unfortunately, I probably won’t have time to make calzone, manicotti or lasagne this week. (9 replies, last updated by ironmom February 6, 2002)

I made gnuddi the other week - basically gnocchi with the dough made from ricotta instead of potato. I don’t have a definitive recipe, I kind of split the difference between Lydia’s and Giarda’s I think, if I... (19 replies, last updated by Ellen May 18, 2006)

. You do have kindof a lot though, so an actual recipe might be in order. What about ricotta gnocchi? Much, much easier than potato gnocchi — and recipe is below. I don’t have a recipe for cannolis, but I’m... (37 replies, last updated by Scrapironchef July 11, 2007)