This elegant yet earthy risotto serves six as a main course or eight as an appetizer. Add a sprinkle of truffle oil or Parmesan cheese for flair.
Deep rich flavours of the South – sausage, chicken and shrimp – bring warmth to any holiday table.
Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.
Practically any kind of firm-fleshed fish, such as tilapia, goes well with this mildly tangy, brightly flavoured sauce.
This kimchi is the most popular and widely consumed in Korean households and is synonymous with Korean cuisine.
Gumbo is a Creole specialty of New Orleans that typically contains sausage, chicken, ham, shrimp, crab or oysters. Its stew-like consistency makes for a hearty dish. To give it an authentic twist, top with a pinch of filé powder, made from ground dried sassafras leaves, if you can find it. But don't worry if you can't: This gumbo is equally delicious without it.
Economical one-pot recipes like this one are essential in everyone's repertoire. Toasted walnuts and fresh herbs bring a pleasant crunch and bright flavour to this Mediterranean-inspired dish. Use California walnuts for the freshest flavour.
A labour of love, creamy risotto is generally reserved for special occasions, but our easy weeknight version doesn't need the nonstop stirring that traditionally makes the dish difficult to prepare. If you don't want to use wine, simply substitute with 1/2 cup broth.
