Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
This was another stunt-cooking entry in the Paper Chef online competition in which participants are given three ingredients and a weekend to cook somt...
This risotto is another of the seasonal inspirations that come with the change in the weather. If you're a close reader of Stephencooks you will remem...
Duck breast, cooked rare but with a crispy edge of skin, with a sweet-sour balsamic vinegar reduction sauce, truffle-charged mushroom risotto and wild...
This risotto is fairly typical of the way dishes develop in my kitchen. I had the idea to make a risotto with roasted leeks and garlic a few days ago,...
This was a nice bonus from a leg of lamb I prepared for another occasion. After trimming and boning the leg I had a pile of lean bits and pieces and a...
As I thought about making this risotto I remembered that the last pumpkin risotto I'd made was a little disappointing because while it tasted good and...
There is nothing to compare, really, with a well-prepared risotto, but the technique is not well-understood. Once mastered, however, the possible comb...
This was an easy side dish for an informal supper for four, since the risotto was already made. I formed the cakes and coated them several hours ahead...
In this sage risotto the sage doesn't overpower anything beacause it's the center of attention. Every bite is heavy with the wonderful power of sage, ...
Tomatoes were five dollars a peck at our farmer's market in Portland so of course I roasted a few trays. Now I'm having fun figuring out how to use th...
I was afraid that the saltiness and the agressiveness of the smoked-fish flavor would be too much for a risotto, since the process can concentrate fla...
I tinkered a bit with the risotto source recipe, using U.S. measures and adding a bit of the compote to the pot at the finish. The pear compote is a s...
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