At the perennially packed Lilia, chef Missy Robbins’s expertly crafted pastas have garnered her praise from critics and devoted carb lovers, not to mention the 2018 Beard Award for Best Chef: New York City. But Robbins is hardly a one-trick pony, as evidenced by the non-noodle genius on display in her recipe for baked ricotta with stone fruit and honey.
As Robbins explains, this perfectly balanced dolce is ideal “for the lover of the savory-sweet combo who would look for a cheese course instead of dessert.” First things first, she insists on investing in high-quality ricotta, as the grocery store stuff just won’t give you the creamy texture you’re looking for. After shaping the cheese into individual portions for each guest and baking the curds until just set, she gives them another kiss in the oven with lemon and thyme for an aromatic lift. Then, the barely golden rounds get a sweet finish with a drizzle of honey and a slice of lightly dressed nectarine, peach, or plum. It’s a no-frills dessert that’s sure to satisfy all palates. Get the recipe and make it tonight.
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Frank Guerriero is the media intern at the Beard Foundation. Find him on Instagram.
