Let’s get cookin’!
This amazing risotto I hadn’t made again for years until recently. I had purchased a butternut squash before Thanksgiving but it remained on my counter and had not used it. I remembered making a risotto many years ago which included saffron and butternut squash. I had made it on a whim one afternoon, we were…
This amazing one-pan meal in a bowl comes from the New York Times Online Cooking column. The minute I saw it I thought what a great change this is from all the grilling, yet still a delicious summer dish including the fresh corn, tomatoes, and scallions available now at the markets. I usually have a…
This easy and delicious chicken dish is one I have made for years. After browning the chicken just until golden, it bakes in the oven over the rice. The rice is richly flavored with the rosemary, turmeric, and broth or stock as well as the chicken juices as it bakes. The golden chicken…
This delicious lemony risotto can be found in Patrick O’Connell’s Refined American Cuisine Cookbook. Patrick O’Connell is chef and owner of The Inn at Little Washington located in Washington, Virginia. The Inn has won virtually every award in the culinary and hospitality industry, including five awards from the James Beard Foundation. As a self-taught chef…