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This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
cooking.nytimes.com
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes
www.delish.com
A creamy one pot dish that we are absolutely here for.
www.simplyrecipes.com
Crispy savory tart made with puff pastry, caramelized onions, and gorgonzola and brie cheeses.