Basically, it operates like a book club; we decide on a key ingredient each month, and everyone brings a small dish to fit the theme. We switch off hosting every time, and try to plan it so that it's a weekend brunch, and voilà! A recipe club is born. The first month, the ingredient was ricotta cheese (another idea of Maura's), which was, quite frankly, perfect, thanks to ricotta's ability to be either sweet or savory.
Among the five of us, we made a salad, a cannoli dip, a savory garlicky dip, cheesy scrambled eggs, blintzes, and a raspberry ricotta cake. We were mindful of having a good balance of appetizers, main dishes, and desserts, and I brought some extra Lactaid pills, just for good measure.