This creamy risotto is nothing short of a flavor bomb!
It deep fries it to golden perfection.
This is one dish worth the wait.
I've been making risotto for decades, for much of that time using fairly rich chicken stock as my preferred cooking liquid.
This Tasmanian Devil of a person let us know what his ideal Homecoming Meal would be.
Somehow Eric Ripert made it this far without drinking a martini? We find this incredibly difficult to believe, but alas, that is what he tells his gue...
Even as I stood over my stove stirring the stuff my neighbor inquired skeptically, "Why are you going through the trouble? Your kids aren't gonna eat that, you know."
Today, we're taking you on a culinary Grand Tour. Here are nine recipes from the regions of Italy -- from Sicily to Lombardia, Tuscany to Veneto. Buon appetito!
Fabio Viviani was pretty out-there when he appeared on Jimmy Fallon earlier this month; he mispronounced words left and right, and challenged his host...
One of the great joys of my job is learning how to make dishes straight from the chefs in the best restaurants in NYC. This spring, I want to embrace the eating spirit and share with all.
One of the many glorious dishes available in Venice is a risotto made with a local pumpkin called zucca barucca. Its aroma is rich and sweet and its deep golden color resembles the changing leaves in the countryside.
Mine may seem like an unrealistic enthusiasm for the digging of clams, but there's something about it that grabs you.
When it comes to the challenge of eating in, few appliances can compete with the time-efficient, fuel-efficient pressure cooker.
Here's a little tip: chicks dig risotto. Most recently, I recommended the dish as foolproof first date fare.
