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…
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…
A Simple Stew With Big Flavor
Here is something for your winter dinner rotation: chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty, no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick’s Day around the corner, you can dump a bottle of Guinness into the stock and call it…
Delicious Dip: This Creamy Eggplant Spread Is Tasty Hot or Cold
If you’re looking for a delicious dip, look no further. This creamy eggplant dip, served warm or cold, only has seven ingredients and is simple to put together. To start, broil a large eggplant until the skin has blackened and the flesh is completely soft. Then scoop out the flesh and mix in ground tahini…
A Stew That Satisfies, No Meat Necessary
Who says a meatless meal isn’t filling? Packed with fiber-rich vegetables and chickpeas, this fragrant stew satisfies. If you like, kick-up the spice by adding more jalapeño pepper. This double-batch recipe makes one meal for tonight and one to freeze for up to a month. Curried Chickpea Stew Active Time: 30 minutes Total Time: 55…
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