How to Use Salt

2017-05-19T00:20:11+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.

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.