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My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to mak
Recipe courtesy Tyler Florence
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Courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
This is a beautiful ruby colored dish. Creamy, tart and crunchy.
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Velvety risotto shows off the flavors and textures of young spring produce.
Recipe copyright 2001, Mario Batali. All rights reserved.
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautÃ©ed mushrooms or shredded meat. I often use butternut squash instead of pumpkin
Recipe Courtesy of Emeril Lagasse
A variant of this recipe was found on cooking-french.com.