On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite
serves 4
You might need to buy:
- vegetable oil
- tomato paste
- cold water
- bay leaf
- Salt and pepper
- minced garlic
- high-quality imported Arborio rice
- dry white wine
- chopped parsley
- heavy cream
- Salt and pepper
Here’s a twist on the traditional Buffalo chicken-wing recipe: a juicy chicken burger with the same punch and flavor. Lisa Keys, a highly decorated amateur cook, came up with this recipe for a cooking contest, which, incidentally, she won.
serves 4
You might need to buy:
- garlic-pepper seasoning
- white wine
- ground chicken
- melted unsalted butter
- Tabasco® or other red-pepper sauce
- unsalted butter
- crumbled blue cheese
- Romaine lettuce leaves
ready in about 35 minutes;
serves 4
You might need to buy:
- olive oil
- balsamic vinegar
- red wine vinegar
- dried oregano
- all-purpose flour
ready in about 35 minutes;
serves 4
You might need to buy:
- fresh broccoli florets
- butter
- sliced fresh mushrooms
- all-purpose flour
- water
- chicken bouillon
- sliced green onion
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
serves 6
You might need to buy:
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
You might need to buy:
- finely packed brown sugar
- sugar
- all-purpose flour
- eggs
- chopped pecans or walnuts