Author: Shelley Wiseman
Author: Victoria Granof
Author: Oriana Neri
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Author: Julia Turshen
Author: James Beard
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
Author: Cara Brunetti Hillyard
Author: Gwyneth Paltrow
Author: Deborah Madison
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Paul Grimes
Author: Joan Nathan
Author: Paul Bartolotta
Author: Cara Brunetti Hillyard
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: Ellie Krieger
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...
Author: Anna Stockwell
Author: Ila Walrath
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster