I’ve always loved cannoli filling but the fried outside? Not so much. Bakeries refrigerate this perishable pastry, and the crunchy shell loses all its appeal. So I just make the inside—basically, a whipped ricotta mousse with chopped bittersweet chocolate, toasted pistachios and almonds, and candied orange peel. Lately, I’ve used Seville orange marmalade to sweeten the mousse and eliminated the candied peel. So easy. If you’re treating Mom to a homemade meal on Mother’s Day, here’s her dessert. Or her breakfast in bed. What a luscious way to start the day.
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Photo: Sara Remington
My dad made my mother breakfast in bed every Sunday. It wasn’t fancy—Bisquick biscuits, scrambled eggs and canned orange juice—but she wasn’t picky. She got to lie in bed for a quiet hour or two with a tray over her lap and the Sunday paper and her coffee. I’m pretty sure it was the highlight of her week. If you’re within cooking distance of your own Mom, or your kids’ Mom, consider pampering her on Mother’s Day with a warm, cheesy frittata. Whether served in bed or at the table, it’s a treat.
Read moreMake Mom a Ricotta Frittata
And if Mom is far away on Mother’s Day, then make it for you. Fresh fava beans are fleeting, and now’s the moment. I also make this frittata without them, but don’t favas make everything better? Leftover frittata (not that you’ll have any) makes a great sandwich. Add a swipe of mayonnaise and a few soft leaves of butter lettuce.
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