Dorie’s Ricotta Spread
Dorie is a five-time James Beard Foundation award-winner, columnist for the New York Times and author of 12 cookbooks.
Mix ricotta with finely grated lemon zest, chopped scallions or chives, a small amount of lemon juice, salt and pepper. Finely chopped radishes or cucumber are very nice additions, too. The spread is wonderful served in lieu of butter on crusty bread.
Dorie Greenspan
Called a ‘culinary guru’ by The New York Times, Dorie Greenspan is the author of twelve cookbooks. Her latest is Dorie’s Cookies. A five-time James Beard Foundation award-winner, Dorie has collaborated with many celebrated chefs, among them Julia Child. Dorie writes the “Everyday Dorie” column for The Washington Post and hosts “Just Ask Dorie,” a twice-monthly online chat for cooks and bakers. She lives in New York City, USA; Westbrook, Connecticut, USA; and Paris, France.
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