We love ricotta: milky and fresh, it bends to our whims in lasagnas and cheesecakes, yet has no problem asserting itself on a scantily garnished crostino. For this contest, there's no need to make your own, but feel free, especially if you're got great tips to share. For a video of A&M telling CHOW.com all about our favorite local brand of ricotta, go here.
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