My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
I love a big, fat duvet.
Pancakes are always good.
Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.
A waffle is like a pancake with a syrup trap.
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.
I love a Yorkshire pudding. It's basically pancake batter that's fried in beef fat and puffs up; it's like you can't go wrong.
Well, fluffy shirts are, by definition, very comfortable.
Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.
