Risotto is my go-to recipe when I am feeling medium lazy. Too lazy to make something new, but not that lazy that I will eat a PB&J while standing in the kitchen in my PJ's watching re-runs of Girls.
This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch.
Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.
I've made this recipe with both dark and milk chocolate. Each is unique in flavor, and really, it's up to you to choose your favorite. Once you've rolled out the dough into a tight tube, and carefully sliced it into perfectly beautiful rounds, your natural instinct is going to be to place them neatly and tightly into a large pan, where they can rise and puff into each other.
Now lets talk about this soup and all of the delicious bits that is encompasses. I made this lemony, white bean, kale, and pasta soup for the first time over the Christmas holidays, after a trip to the grocery store, a handful of my favorite ingredients thrown into a basket. I had just received the book Jerusalem as a gift, and was busy bookmarking the dishes I was most eager to try.
Lately, I've been thinking about my travels. Recreating scenes, flavors, moments in my mind. Last week, I saw two tiny plastic chairs on the sidewalk, and I was overwhelmed with a certain feeling of nostalgia. Some days I just crave the chaos and unpredictability of travel, and today that craving was particularly strong.