No, this risotto doesn't taste traditionally Italian -- just delicious.
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The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.
It's amazing how inspiring leftover spuds can be, don't you think?
There have been plenty of new, sometimes exciting, flavors, two of which were particularly unexpected.
No matter how you serve them, the vegetables will stand up to whatever else is on the plate.
In the run-up to a small dinner party, it soon became apparent that its fate was to be wrapped in pasta: It was to be ravioli of some kind.
There's no reason you shouldn't serve them as the potato part of a main course.
It's a wonderful thing: all the stick-to-your-lips gelatinous unctuousness of breast of lamb, with a crunchy surface.
Traditional rice dishes can hold surprises in the form of unexpected ingredients.
It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.
I'd assumed that Japanese rice behaved like medium-grain risotto rice and would remain sticky when cool -- not so.
We've been away (London and Munich) for thirteen days as I write this, so I'm going to list one standout taste from each.
There are oohs and aahs from all quarters when an apparently entire cabbage is sliced into stuffing-layered wedges.
It's apple-y and buttery, with alluring vanilla and brandy aromas if you've added those ingredients.
Hooray for lousy weather, and hooray for Irish stew.
Even the daintiest eaters can make a mess with a juicy burger.
A common feature of festive tables is a big roast. A sofa-sized turkey; a pillow-sized capon; a rib of beef too huge to fit into your largest roasting...
The simplicity of this dish is striking. It is just cooked beans on a plate topped with a piece of fish.
I think this -- along with the risotto-like pasta technique -- is actually a way to improve on a classic that is just so close to perfect.
This is probably the easiest of all apple pies/tarts to assemble and bake. It is also one of the half dozen best.
The result was excellent: perfectly intact but perfectly tender beans and a great olive-oil aroma.
Boy, that was one big cauliflower Jackie and I hauled back from the farmers' market a couple of weeks ago.
Lamb stew: Typically rich and dark, starting with deeply browned meat; maybe with tomatoes, maybe with olives, always slick with olive oil.
An ideal side dish with grilled, roasted or pot-roasted pork. Poultry would work too. Yes, I'm thinking of Thanksgiving.
Creamy, not chunky (But no cream).
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