Craving s’mores in the middle of winter? Whip up these Rice Krispies treats. They’re packed with everything you love about the classic summer camp treat—melty chocolate, crunchy graham crackers, and gooey marshmallows—without the need for a fire. To deliver graham cracker flavor in every bite, you’ll replace a portion of the Rice Krispies cereal with…
The 3 Italian Techniques You Need to Know to Make the Perfect Risotto
Risotto is one of the most classic, comforting, and recognizable recipes of the Italian culinary tradition. It finds its home in Italy’s northern regions, such as Piedmont, Lombardy, and Veneto, traditionally dedicated to growing rice. Risotto is one of those dishes that is usually considered part of a Sunday meal, a rich and celebratory food….
Radicchio Risotto
Use this recipe as a blueprint for any vegetable-based risotto. The best way to preserve the freshness of the vegetables is to cook them separately and add them halfway through the cooking of the risotto. For hardier vegetables such as radicchio, mushrooms, artichokes, or asparagus, briefly sauté them, just enough to wilt or soften them,…
Risotto al Nero (Squid Ink Risotto)
This seafood risotto is striking in appearance: pitch black thanks to squid ink, which also lends a distinctive briny flavor. The use of squid ink is common throughout the Mediterranean, from Venice to the coast of Tuscany to Spain, with its traditional arroz negro. In Italy, we commonly don’t associate fish with cheese—with a few…
Orzotto ai Funghi (Mushroom Barley Risotto)
Although rice is the grain of choice for risotto, you can also find recipes that use farro or barley, called orzo in Italian (not to be confused with orzo pasta). Orzotto, made with pearl barley, is common in Trentino Alto Adige, a region in the North of Italy. It’s especially creamy, while at the same…
Tips for Planning a Food-Based Vacation
We have friends we love dearly who are accomplished home cooks and avid travelers. From the moment we met them, my husband, Andrew, and I were drawn to their stories, particularly about food. These friends love food with a passion that is contagious. They are always in search of the best, flakiest croissant or the…
Garlicky Butter Bath Will Wake up Your Weeknight Side Dish Game
Broccoli and cauliflower are two of my go-to vegetables for dinner sides—my whole family loves them. But as the family cook, I quickly get bored with our bi-weekly rotation of roasted broccoli or mashed cauliflower. Boiling these two cruciferous vegetables in a garlicky butter bath is my No. 1 way to love and appreciate them….
A New Way to Love Bran Muffins
Do you love bran muffins with your morning coffee or tea? It’s often my go-to breakfast on the go. So, it was a total delight to discover that bran muffin batter could also be baked in a loaf pan. My friend had been telling me about this recipe she had culled from a number of…
Attention, Garlic Lovers: The Ultimate Garlic Pasta Is Here for You
If you find yourself doubling the amount of garlic in every recipe you make, do yourself a favor and make this pasta ASAP. With its one-two punch of garlic, it has earned its “Ultimate Garlic Pasta” title. You start by roasting a whole head of garlic until the cloves are caramelized and jammy, which lends…
How Corned Beef and Cabbage Became an American Irish Delicacy
I have always lived among the Irish. I grew up in Boston, a legendary Celtic hub, and settled in Missoula, Montana, 100 miles downstream from America’s most Irish city per capita: Butte. I used to credit my affinity for that feisty tribe to this coincidental geographic overlap, but now I see a deeper connection. And…
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