Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. When she opened her first independent restaurant, Lola’s, chef Suzanne Cupps knew she wanted the concept to reflect ...

To prepare the zucchini and ricotta balls, first put the ricotta in a strainer and let it drain. Meanwhile, wash the zucchini, remove the ends, and grate them using a large-holed grater: you'll need ...

With the leftover rib roast from your dinners (1), begin to prepare the mixture for the boiled meat and ricotta balls. Remove the bone from the meat, obtaining about 14 oz. Cut the boiled meat into ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Joe Lingeman; Jesse Szewczyk Credit: Joe Lingeman; Jesse Szewczyk Ricotta cheese is an incredibly versatile ingredient.