Makes 6 servings Though you can use any apple your have on hand for this recipe, firm, crisp varieties, like Gala or Fiji, will hold their shape when cooked.
Risotto with Gorgonzola, Radicchio, and Pear
Makes 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender.
Risotto With Pumpkin and Parmigiano-Reggiano
Makes 4 to 6 servings
Risotto with Scallops and Asparagus
Makes 8 servings
Risotto with Sweet Peppers and Scallops
Serves 6 If you can find bay scallops, they are perfect for this dish. If not, sea scallops are still good. If your sea scallops are extremely large, you can cut them in half.
Risotto with Winter Squash and Sweet Sausage
Makes 4 to 6 servings
Roast Duck With Orange Sauce
Makes 4 to 6 servings This updated take on the classic duck à l’orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed […]
Roast Your Cabbage and Give it the Attention it Deserves
Stop and think about your top ten favorite vegetables. Does cabbage make the list? Probably not, and that is tragic, because cabbage is an all-star for so many reasons. Cabbage, specifically all-purpose green cabbage (though we love them all!), is a workhorse. It is inexpensive, abundant, and hearty. It lasts […]
Roasted and Smoked Carrots and Parsnips with Balsamic Vinegar of Modena PGI, Toasted Seeds, and Dry Jack
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Roasted Beet and Orange Salad
Serves 8 Note: To prepare citrus segments, cut away both ends of the fruit. Using a sharp paring knife, follow the curve of the fruit and cut away the skin, pith, and membrane, leaving the flesh completely exposed. Working to release each segment and keep it intact, slice the connective […]
Roasted Brussels Sprouts and Butternut Squash
Makes 6 cups, approximately 10 to 12 servings
Roasted Buttermilk Mashed Potatoes
Makes 6 to 8 servings This recipe skips the boiling step and goes straight to the oven, no need to peel! Work quickly with your potatoes, since the skin won’t separate from the flesh if the potatoes are cool. If you prefer, you can use milk, cream, or half and […]