November is Georgia Pecan Month! Try a new pecan pie recipe.
Get cracking!
Constant stirring releases the starch in rice. This is what thickens risotto and makes it so creamy, delicious—and labor-intensive.
No: you need a special type of short-grained, starchy rice to make risotto. Arborio, carnaroli, and vialone nano are all good choices.
Learn about porcini mushrooms, prosciutto di Parma, flat-leaf parsley, and other authentic Italian ingredients for your risottos.
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This cook almost scrambled her eggnog, but saved it: “I put the egg and milk mixture through a food processor, let it cool, and mixed in the cream, vanilla, etc. It was delicious.”
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