Originally appeared: May 2003.(Keep screen awake).
Karen Shimizu, executive editor.Roasted Mushroom and Vermouth Risotto.
“When I was younger, mushroom risotto was one of my favorite things to order at a restaurant.It was the ultimate comfort food to me — warm, hearty, and earthy, with just a hint of salt from cheese — and all these years later, it still is.I’ve never made it at home, but lately, I’ve had my eye on this recipe from Laura Rege, which promises all of those flavors I love with an extra aromatic layer from dry vermouth.
I can’t wait to try it when colder weather returns later this year.” —.Bridget Hallinan, staff writer.
Hung's Clay Pot Rice.
“Cooking Hung Huynh’s Clay Pot Rice is all about listening.Our native species are pretty fragile.” This is also why they’re so infrequently exported.
They aren’t produced or found in a volume that’s worth exporting and the industry isn’t there yet.. Why should you try American truffles?.The first native truffle I ever tried was procured by Vincent Finazzo of Philadelphia’s Riverwards Produce and it was from the Pacific Northwest.
“Those were very small, as big as acorns but dark and hard, almost like nutmeg,” he recalls.“I can’t get them anymore.