When you hear the word "risotto," you probably think of arborio rice slowly cooked into a creamy dish. However, did you know that you can make an equally delicious and nutritious version of this classic Italian dish using barley instead of rice? Barley risotto is a hearty and … [Read more...] about Tired of the Same Old Risotto? Try Barley Instead!
Side Dish
The Right Way to Trim Asparagus Ends: Peel Instead of Snap
Asparagus is a delicious and healthy vegetable that marks the arrival of spring. But before you can enjoy those tender green spears, you need to trim off the woody, fibrous ends. Many people simply bend each asparagus stalk until it snaps, discarding the tough bottom portion. … [Read more...] about The Right Way to Trim Asparagus Ends: Peel Instead of Snap
The Royal Roots of Duchess Potatoes
Duchess potatoes, sometimes known as Duchesse potatoes, are a classic French dish that dates back to the 19th century. These little potato puffs are cream-colored, soft and fluffy on the inside with a crispy golden crust on the outside. But where did these elegant spuds come … [Read more...] about The Royal Roots of Duchess Potatoes
The Timeless Appeal of Deviled Eggs
Deviled eggs, the classic crowd-pleasing appetizer, never fail to satisfy taste buds with their creamy and tangy goodness. This timeless dish starts with perfectly hard-boiled eggs, then halved, and their yolks expertly mixed with mayonnaise, mustard, and a hint of paprika for a … [Read more...] about The Timeless Appeal of Deviled Eggs
The Royal’s Easy Shredded Brussels Sprouts with Onion and Bacon
This easy recipe comes from Darren McGrady, The Royal Chef who worked in the Palace, serving as Princess Diana's chef up to her death. He advises to use a mandoline for this recipe or the shredder attachment on your food processor. It makes the whole process much easier and … [Read more...] about The Royal’s Easy Shredded Brussels Sprouts with Onion and Bacon
