The story on local food and drink

Ricotta

Extra Creamy Ricotta

By Brud Holland Whole milk ricotta is one of my favorite “filling” cheeses and it’s also one of the easiest to make. This year, I

Goat Cheese and Chive Pierogies

Goat Cheese and Chive Pierogies Story and photos by Amy Maltzan This is a locally inspired riff on the traditional cheese pierogies my grandmother makes.

Peas with Baked Ricotta and Bread Crumbs

Peas with Baked Ricotta and Bread Crumbs By Deborah Madison Serves 2 Olive oil 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta (or

Edible Finger Lakes is published six times a year and is available at advertiser and other distribution spots throughout the region. Please support our efforts by subscribing to the magazine. $36 for six issues a year.

PO Box 426 | Trumansburg, NY | 14886 | 607-272-0989

We are a proud member of Edible Communities.

Newsletter Sign-Up

Subscribe to our newsletter and receive information about upcoming editions, events, and access to archived editions.

The story on local food and drink

Subscribe to the magazine

Ricotta

Extra Creamy Ricotta

Goat Cheese and Chive Pierogies

Peas with Baked Ricotta and Bread Crumbs

Please Support Our Sponsors!

Newsletter Sign-Up

© Edible Finger Lakes | All Rights Reserved