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June 18, 2010
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For her latest Recipe Redux column for the New York Times, Amanda asked chef Melissa Perello to reimagine a monolithic Rhubarb-Strawberry Mousse from 1989. Perello came back with a Honey-and-Ricotta Mousse With Strawberry-Rhubarb Broth -- altogether modern, and delicious in its own right.

Read the story and see both terrific recipes here.

  • Honey-and-Ricotta Mousse With Strawberry-Rhubarb Broth
  • Photo by Tom Schierlitz for the New York Times

 

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