What We're Reading: December 10, 2014

 

Making the case for more risotto in your life. [Epicurious]

 

Give the gift of tasty treats this holiday season without having to leave the house! [Today]

 

As you head to happy hour tonight, thank our ancestors for evolving to digest alcohol. [NPR]

 

Spice up your hot cocoa with these eggnog marshmallows. [The Kitchn]

 

A new food start-up brings chef-prepared, restaurant-quality meals to the comfort of your own home. [... Read more >

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Recipe Roundup: Whole Grains

grains

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

... Read more >

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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Recipe: Drunken Risotto with Wild Mushrooms

Drunken Risotto with Wild Mushrooms

Nothing complements a crisp, woodsy fall day better than a bowl of rich and toothsome risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which will only be available for another week or so. (We've recently spotted chanterelles, king oysters, and maitakes at our local farmers' market.) For the wine, feel free to use any uncorked red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. Get the recipe here.

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Recipe: English Pea Risotto

English peas—commonly known as garden peas—give tiny bursts of green to this simple but satisfying risotto from chef Jeff Rogers. Unlike sugar snaps, English pods are inedible. (But you should save them for vegetable stock.)

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Recipe: Roasted Cauliflower Risotto

This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.

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