Has this happened to you? You bought too many veggies during your pandemic grocery trip and are now searching for how to use up pounds of broccoli. Or maybe you are scaling back on your meat consumption with the current climate, and are looking to make nourishing veggies the main star of the meal. Lucky […]
Sometimes the seasons (I’m looking at you, icy driveway) or just the busy pace of our lives stand in the way of routine grocery runs. For those hungry moments, it’s a good idea to keep a few long-lasting, shelf-stable items on hand to whip up a yummy meal on the fly. Chef Mario Batali, food […]
This dish represents some of the best colors and flavors of summer from your local farmers’ market. Delicious as a first course with a glass of Sauvignon Blanc, or as the main event with some great crusty bread. Convito’s Summer Risotto Serves 6 Garnish 1/4 cup yellow grape tomatoes, diced 1/4 cup red grape tomatoes, […]
Supplì (Italianisation of the French word surprise) are Italian snacks consisting of a ball of rice, generally risotto, with tomato sauce and raw egg, typical of the Roman Cuisine. This is a fabulous way to use leftover rice or risotto—or make from scratch on the spot to impress your guests. If you don’t feel like cooking, […]
Risotto made with Arborio rice is wonderful, but for a change, try making your next risotto with barley. It creates the same creamy sauce, but has a slightly different texture and taste. Serves 4 6 cups chicken stock ¾ cup dry white wine 1 red bell pepper, sliced 3 tablespoons olive oil, divided 1 small […]
