In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
The hint of lemon can transform many dishes including this creamy risotto.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.