Saffron Risotto Cakes with Pistachio Chutney
Inspired by a recipe in Moro: The Cookbook For the risotto cakes: -6 cups water - 2 good pinches of saffron threads - 3 Tablespoons olive oil - 1/2 onion, chopped very fine - 2 clove garlic, minced - 2...
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Orecchiette with Sausage & Broccoli Rabe
I am wracking my brain here, trying to figure out what to say about this dish. Where did it come from? Who passed it on to me? When did it come to be? The fact is, it just kind of quietly slipped in...
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Lime-Scented Quinoa with Roasted Summer Vegetables
This dish can be served warm for dinner, but also tastes great cold the next day. Or pull out this recipe for your next summer picnic. -1 cup quinoa -2 ears fresh corn or 8 ounces frozen corn, thawed...
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Chickpeas and Arugala
inspired by Molly Wizenburg’s Chickpea Salad in Bon Appétit It takes a smidge of foresight to soak beans, but don’t let that turn you off. People, you literally just dump the beans into a bowl and...
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Rustic Lentil Soup
For this lentil recipe, I decided to keep it simple so the heady flavor of the beans could really shine. Resist the urge to clutter the recipe with too many herbs or spices, which would make it a...
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