Fettuccine with ricotta and a fistful of mint from The New York Times Cooking: No-Recipe Recipes (page 126) by Sam Sifton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for shallots.

  • cookingalice on May 26, 2026

    It was really good, and you honestly don’t need many ingredients. The ricotta is stirred until smooth with shallots, fresh fragrant mint, lemon juice, salt, pepper, and olive oil. I could have eaten that mixture by the spoonful all on its own. I can also imagine it being great spread on buttered bread or served with boiled potatoes.

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