When it comes to comfort food, for me, there is hardly anything better than a bowl of risotto with a generous amount of aromatic mushrooms – every time I make it; the lovely scent that fills up my kitchen is always inviting and the combination of silky creaminess of the rice with the ...
That Monday I strutted into theVergeoffice with my resuscitated phone like a modern-day Dr. Frankenstein, parading my very own freak of science. A whole day! At the bottom of a lake! My colleagues asked the inevitable question: Did you put it in rice? I did, I said. Of course, the...
I had scallop risotto with pesto. Not a traditional Peruvian dish for our first real meal out, but it sounded really good and it did not disappoint. After dinner, as we waited for our driver to return and pick us up, we browsed the little shops housed along the pier leading to the ...
When the mixture turns a rich brown color, deglaze the pan with two cups of high quality chicken stock and mix everything together very thoroughly. Add four large peeled and diced tomatoes and two to three tablespoons of a creole spice mix. If you prefer to make your own spice mix, use...
Before you use that app to order a pizza for lunch, consider following this recipe to make a taster, healthier alternative. It starts with pre-made pizza dough from the freezer that's been thawed, or just grab a refrigerated pizza dough. Top it with tomato slices, basil, and mozzarella ...
If you tell 10 people that you use a pressure cooker, nine will have the same response: “Aren’t you afraid?” I asked that same question myself a year ago when a pal bragged that rich, pressure-cooked chicken stock took her just 30 minutes to make. After all, pressure cookers have...
Sesame Tofu Spring Rolls with Ginger-Lemongrass Chutney This is a great dish to make ahead of time and for having all of the components cooked and ready for an any time meal during the week. While you don’t want to make the spring rolls themselves ahead of time (they get soggy, dried...
Yes, the same stuff you would use for a pot of risotto, lovingly stirred for a long time. But I simmered it exactly as I would have any other kind of rice. I did not want it to give up its coat of thickening starches. Rather, I wanted them bound up in the rice so that once ...