Beet Risotto with Goat Cheese & Salted Kale
There are two glaring reasons why I’ve never made risotto:1) I’ve been tricked into ordering risotto three times in my life, each time expecting to finally see the magic in this sticky,...
read moreThere are two glaring reasons why I’ve never made risotto:1) I’ve been tricked into ordering risotto three times in my life, each time expecting to finally see the magic in this sticky,...
read moreIngredients: 2 cups port (aged is better, but get what you can afford) 2 cups sherry vinegar 3 tablespoons canola oil 1 pound fresh wild mushrooms (I basically walked into the grocery store and...
read moreI’ve always thought of ravioli as tiny, warm envelopes of wonderment. This recipe tastes the reference literally by creating small enveloped of pea and pesto puree. Milder than an actual pesto...
read moreRecently, I’ve been inspired by (read: awake all night thinking about) the idea of deconstructing and reinventing some of my favorite one-pot dishes. Three that I was particularly tickled by...
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