Risotto with spinach is delightful, but it is only one of the many risottos made in springtime in Friuli. At the end of winter, the cuisine in Friuli is driven by the wild herbs that people pick or buy from the foragers who come to the markets. These flavorful, healthful greens are cooked in risottos, soups, pasta fillings, and frittatas. This recipe shows the basic technique that is used in Friuli to make risotto with common, delicious plants such as nettles (ortiche), wild asparagus (asparagina), and the popular herb sclopit (Silene vulgaris—maiden’s tears). So, if you happen to come by some of these greens, cook them in place of spinach.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.