In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.
Recipe courtesy of Michael Chiarello, 2007
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
The best comfort food is comforting both to cook and to eat, like Ree's pork chops.
A Very Strange Feast