Fregola with Peas and Bacon

My blogger friend Stefan, of the blog Stefan Gourmet, has been help and inspiration to me for years. And I even got the chance to meet him in person, so I feel a special connection with him. He’s an expert cook, loves to experiment, and he was my original resource for cooking sous vide. His

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Risotto-Stuffed Tomatoes

Recently I was browsing through a little cookbook I’d been gifted, Risotto, published by Williams-Sonoma. It’s a sweet, unassuming cookbook, only 119 pages, published in 2002. The first chapter covers classic risottos, and following chapters discuss vegetable, meat, seafood, and even dessert risottos. It’s a great cookbook, especially if you’re a risotto virgin. For me,

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Risotto with Bacon and Peas

When I prepare meat, it’s usually for my husband.  I don’t dislike meat, I just prefer avocados, and fish.  I even eat tofu.  On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me. So this lovely spring risotto with peas and a little bacon

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Dried Mushroom Risotto

I think my husband could live on risotto alone. Well, steak and risotto. So I make risotto often, creating different varieties to keep life interesting. It’s the kind of cooking I like to do, in any case, like when I made a Thai-inspired risotto a while back. My Italian ancestors are probably rolling in their

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Beet Vinaigrette

You all know by now that I love vinaigrettes, and I always make them with different ingredients. To me, it’s really fun to mix and match seasonal ingredients and flavors in pairing a salad with a vinaigrette. Whenever I purchase canned beets, which happens when I run out of my own pickled beets, I always

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Dried Fruit Sauce

In yesterday’s post on fruited duck breasts, I mentioned that I served them with a “fruited” sauce. After completing the duck breasts and the sauce, there was just too much information and too many photos for a single post. So here is the sauce I made for the duck breasts, using dried fruit. This sauce

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Peas à la Française

The French really know how to do vegetables. So do the Chinese, for that matter, but today I’m making peas inspired by a French recipe I’ve made over the years. The recipe is essentially braised peas, but lettuce is included. I wish I knew the origin of using lettuce because it does seem a little

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