December 5, 2016
Chef Richard Euripides spreads on a thick final layer of the lasagna — a mixture of ricotta with cottage cheese, eggs, sugar “to make it rich” and some sprinkled cinnamon.
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A community institution since 1904.
Richard Euripides, chef at the Royal Restaurant on N. Asaph Street, has boiled two packages of ribbed Zerega lasagna noodles for a customer favorite.