Pearled Barley Risotto with Peas, Pecorino & Prosciutto

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.00 out of 5)
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Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

Braised Rabbit with Easy Pan Sauce

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.

Chicken Biryani

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.

Veal Scaloppini with Shallot-Caper Sauce

2017-05-19T00:20:13+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 3.58 out of 5)
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This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.