Swiss Chard Risotto with Chicken Meatballs
The best risotto is a creamy celebration of wine and butter and cheesiness. And this is one of those.
Braised Lamb Shoulder with Spring Peas and Eggs and Mushroom Barley Salad
Imagine lamb stewed with wine, eggs, cheese, and peas. Now, imagine big lettuce leaves with big mushrooms, big barley, and a big dressing. A lot of bigness.
Chicken Bouillabaisse with Rouille
This stew became extra-special when a dollop of garlicky rouille sat on top.
Farfalle with Golden Beets, Beet Greens, and Prosciutto
The recipe for "Farfalle with Golden Beets, Beet Greens, and Prosciutto," from the October / November 2011 issue of Fine Cooking, is a brilliant masterpiece -- a silky mix of everyone's favorite pasta shape (bow ties!), sweet beets, and that sweet perfume of white wine.
Baked Tofu Steaks and Mushroom Gravy and Couscous with Roasted Butternut Squash and Preserved Lemon
The recipe for "Baked Tofu Steaks and Mushroom Gravy," from veggiebelly.com, appealed to me with its minimalism: just tofu and garlic?! Just a simple marinade?! Wow.
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