Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavour gives the dish new dimension. But because much of farro’s starch is trapped inside the outer bran, achieving a creamy, velvety consistency can be a challenge.
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To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.
Pound cake is simple but elegant; it’s also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst of colour for an extra-special dessert.
This light yet deeply flavourful soup is a celebration of colours, tastes, and textures, overflowing with garnishes and tender shredded chicken. We wanted it to have authentic flavour with a streamlined method, and the multicooker was the perfect ally.
Beef usually hogs the spotlight when it comes to stews, but there are plenty of other meats that can star in this quintessential, cold-weather comfort food. Pork, chicken and here, lamb, a big favourite of my younger son, Charlie.
In cities around the country with large Korean populations, you might find Korean fried chicken wings. With their shattery, thin crust and lacquered coating, they aren’t something you’re likely to eat just once and then say, “Well, that was satisfying, I’ll cross that off the old bucket list.”
You’ll probably dream about them until you eat them again.
Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs of fresh berries and topped off with a crispy sweet streusel crumble.
In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavours into an easy, yet elegant, casserole. Our flavour choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish.
We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavour and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and less cakelike.
A sheet pan full of roast chicken, kale and butternut squash promised a satisfying, nutritious meal with minimal cleanup. However, in order to combine sturdy squash, dark leafy greens, and chicken in a single pan, we’d need to get them to cook at the same rate.