Risotto is creamy simply by its cooking process. You could easily make this dish vegetarian (even vegan) by using veggie stock instead of chicken stock, almonds instead of bacon and nix the parmesan if vegan. Keep it light for summer by adding Marcona almonds and save the bacon for fall or winter when you want something soul-warming.
Living in Maine, I’m blessed to have fresh seafood markets around most every corner. This recipe combines a variety of seafoods in a creamy, rich broth and it topped with a crusty, buttery pastry. You could use all shrimp or a fish-shrimp mixture to cut down on the cost, but the variety of the fruits de mer are well worth the price.
In celebration of Chinese New Year, make these Shanghai Soup Dumplings for you and your guests. These little purses are filled with a ground pork, ginger, and garlic mixture and a perfect bite of hot, savory soup. Serve with black vinegar and minced ginger. Oh, and don’t forget the spoons!!
I love sweet chili, the kind of chili that is perfectly balanced between sweet and spicy. Maple syrup brings the sweet and jalapeños and cayenne bring the spice. I love chili with lots of meat and tons of beans. This recipe has all those things and more–specifically, garlic–nearly a whole head of garlic+garlic powder.
This meat and potatoes dish is full of warm, curried flavor in every forkful. The salty brine and warm garam masala spices make for a balanced bite. To top it off, the roasted potatoes add a touch of sweetness that only roasted veggies can. Curried carrots (simply use carrots in place of the potatoes) would be an awesome substitute.
I love bold, spicy flavors. As I’ve mentioned before, I am one of those people who craves BIG flavor. I could eat slices of raw onions with gorgonzola sprinkled on top. Olives stuffed with raw garlic cloves, muhhhhh. I can eat a whole jar of them. With spices themselves, I also like to go big….