Whey, Too Good to Waste

Ricotta is a staple in my kitchen. I use it for ravioli and tortellini filling. I add it to frittatas, quiches, and savory pies. Last week, I included it in my pierogie filling. I even make dessert out of it.  Now that I’m in the habit of making my own ricotta, I feel like I’ve…

Italian White Bread (made with whey)

Have you ever had Italian bread in a restaurant that’s flat, white, bland, but oh so good? This is the recipe. I think that Italian mamas must have always made whey bread  following the making of ricotta, because they just seem to go together. Whey bread is very easy to make, as it only has…

Sorrel Pesto

Earlier this year I discovered sorrel, with its bright almost lemon-like flavor.  In fact, I ate sorrel nearly every week.  It is delicious as a raw snack and enhances salad (though the sorrel soup I made was a little too much of a good thing.)  However, as summer wore on the sorrel stopped appearing at…