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One of the most popular ways of cooking rice in Italy, risotto is a Northern Italian rice dish cooked with stock or broth*, stirring regularly until it reaches a creamy consistency. Risotto can be embellished in many ways, from saffron to mushrooms to lobster and beyond. While we love risotto, we don’t have patience to…
Continue reading “PRODUCT: 15-Minute Risotto & The History Of Risotto”
To many of us, it’s a decision between ordering lasagna, eggplant parm, or chicken parm. What if there were eggplant parm lasagna? And what if you added in some chicken parm? DeLallo has made the decision easy with this Eggplant Parm Lasagna recipe. If you want to make it a triple-play with chicken parm, add…
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September is National Whole Grains Month, an occasion to revisit some oldies but goodies. Thanks to King Arthur Baking (formerly King Arthur Flour) for this primer on eight* ancient grains. “Ancient grains” is a marketing term used to describe a category of grains and pseudocereals, that are purported to have been minimally changed by selective…
Continue reading “TIP OF THE DAY: Ancient Grains Are New Again”
[1] A summer cassoulet made with corn and summer squash. The recipe is below (both photos © Rancho Gordo). [2] Tarbais beans are perfect for cassoulets—so much so that Rancho Gordo calls them “cassoulet beans.” Get them at RanchoGordo.com. [3] In attractive packages, Rancho Gordo beans are welcome gifts for your favorite cooks. [4] Use…
Continue reading “PRODUCT: Cassoulet Beans For A Summer Cassoulet”
[1] Most edamame is eaten like this: squeezed from the pod (photo © Sun Basket). [2] Add edamame to grain bowls, green salads, protein salads and salad bowls (photo © Cottonbro | Pexels). [3] Add edamame to pasta and pasta salads (photo © Mgg Vitchakorn | Unsplash). [4] Edamame and corn salad with oregano vinaigrette.…
Continue reading “TIP OF THE DAY: Uses For Edamame”
