Green stuff—asparagus, nettles, peas, spinach, and fava beans—adds life and vigor to the seemingly endless calm of a shallow plate of risotto. My first attempt found me convinced that I didn’t need to skin the beans. In theory it works, but the skins interfere with the harmony of stock, rice, and cheese and add an unwelcome chewiness. I am not sure you should ever need to chew a risotto.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.