Syrniki from Wikihow. OMFG. I don’t remember why I had a carton of ricotta in the fridge with just a tablespoon missing but I couldn’t bring myself to toss 95% of a perfectly good and extremely versatile ingredient like that so I Googled “ricotta pancakes” and made the first recipe I came across. Success! Midly sweet, incredibly creamy, with an almost-but-not-quite chewy texture. And so rich it’s no wonder the recipe only makes six silver-dollar-pancake sized cakes. As with all things Russian you are directed to dress them with sour cream and applesauce but we went crazy with butter, honey, and three flavors of jam.
Red Lentil Dal with Coconut Milk and Kale from Food & Wine. We are kale-haters so I omitted that ingredient. I also subbed fenugreek for the fennel. This smells so good while it is cooking that I am amazed that none of my neighbors tried to invite themselves to dinner. There’s tons of spices and flavors (cumin, turmeric, garlic, ginger, cilantro, lemon, onions). The coconut milk makes it all sinfully creamy. It’s also incredibly filling! Serve with my favorite chapatis.
Lemon Cream Icebox Cake from the Kitchn. Thin layers of whipped cream, lemon curd, and graham crackers. This tasted exactly as I hoped it would: like the limoncello tiramisu at my favorite date-night restaurant, Lombardi’s. Many icebox cake recipes call for a tub (or three!) of Cool Whip, but this one has you whip your own cream with powdered sugar and lemon zest. Worth it. I’m glad I made a half-batch in an 8 x 8″ pan because there was just a tiny piece left after we dug in, and there’s just the two of us here.