Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Bill McKibben
Author: Anthony Bourdain
Author: Isa Chandra Moskowitz
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
Author: Katie Marr
Author: Shullie Neumark
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining...
Author: James Beard
Author: Jeanne Thiel Kelley
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Deborah Schneider
Author: Julian Marucci
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Yves Camdeborde
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Michael Lomonaco
Author: Gertrude Burnom
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh