Shiitake Mushroom and Wasabi-Spiced Ricotta Crostini
Every now and then I get the urge to test the limits of what’s generally known as “good.” So maybe this happens more than occasionally, and often, with food. But when I picked up a container of whole milk ricotta from the Greenmarket, dug into it with a knife later that day and slathered it on a slice of bread, I thought, “That’s good.” Really good. Second thought: “What can make this teeter upon the edge of being bad it’s … Read More