Appetizers & Snacks
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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...
In this recipe, Japanese short-grained rice is cooked in a mixture of dashi (a broth made from shaved dried bonito), soy sauce and saké. When the rice...
Here it is: the California Roll Salad, featuring rice, fresh shrimp, mayonnaise, avocado, cucumber, wasabi and soy sauce -- the exact ingredients that...
Culinary discoveries are always just around the corner! On my visit to Micucci's Italian market the other day I spotted a package of Carmargue red ric...
Last night I felt like soup but I was in a hurry. I had some leftover curried squash and some curried cabbage and peas (both based loosely on recipes ...
This dish, while not of the quick and easy variety, can be made ahead of time, so it's a good candidate for the upcoming holiday weekend. Not for the ...
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,...
Pattypan squash seem to me to have a younger, more tender quality than even fresh summer squash, and the sculpted shape begs to be highlighted in thei...
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...
Here's a nice first course for the Thanksgiving table: a creamy soup made of roasted butternut squash, with a little island of red rice pudding in the...
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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