Crispy Hot Ricotta-Stuffed Squash Blossoms
Plus: El Ruso's Caramelos, Revolting Recipes, and Another Stone Fruit Salad.
Hey Thursday friends,
Remember how I was going to the gym five days a week, drinking a smoothie for lunch, and then cooking a sensible dinner? Well that all went away when I got Covid. For the two weeks it took me to get better, I exercised by laying on the couch and watching PBS cooking shows. Then, I did all of that traveling (NY, WA), and the truth is that while I’m fully recovered — tested negative long ago, cooking like crazy — there’s a teensy, weensy little part of me that doesn’t quite feel 100%. (A little tired in the afternoons, the tiniest remaining little cough.)
Which is all to say: I had some squash blossoms in my refrigerator on Tuesday and decided to fry them up for lunch!
Keep reading with a 7-day free trial
Subscribe to The Amateur Gourmet Newsletter to keep reading this post and get 7 days of free access to the full post archives.