Fall is approaching and, in tandem with the imminent chill, our hankerings have turned toward comforting food. Gregory and Gabrielle Denton, the chefs and owners of Ox Restaurant in Portland, Oregon, are feeding our need. The pair’s creamy ricotta appetizer is broiled until golden before it is topped with a slew of mushrooms cooked with garlic and white wine; the final flourish of balsamic brown butter had us reaching for seconds. Handily, the recipe makes extra balsamic brown butter, ideal for spooning over steak, scallops or a big bowl of pasta.