I adore risotto. It is as much fun to make and serve as it is to eat. I have spent most of my career learning how to perfect it—and much of my life eating it. There are few foods that make people moan as much as a beautifully prepared risotto does. (Remember Seinfeld?) Two things make it so delicious: the starch that is released from the rice during the slow and careful cooking process, and the butter and cheese we add to it. Unfortunately, for a few pleasurable moments on the lips, it’s a terror for the hips, thanks to the fat and carb content. This rice-less risotto uses something called TVP, or textured vegetable protein. It’s a high-fiber, high-protein soy product. It’s great both raw and cooked, and it has far fewer carbs than white rice.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.