If you wheel your grocery cart down the rice aisle, you will not find “risotto.” Risotto is not a type of rice—it’s a method used for cooking Arborio or Carnaroli rice. And once you learn how to make risotto using my Risotto-Without-a-Recipe method, you’ll be able to make any kind of risotto simply by adding ingredients and flavorings to this basic technique.
Like Sri Lankan cashew curry and vegan stuffed shells.
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.
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 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.