Up until we opened Mozza I had eaten only meatless versions of arancine. Those I’d had were mostly in cichetti, the shoebox-size stand-up wine and stuzzichini bars in Venice, where cone-shaped versions are a staple, and in Sicily, where they’re much larger and round, like a tangerine. Both were made of plain risotto with cheese in the middle. In Rome, arancine are often called “suppli al telefono,” meaning telephone cords, because the ideal is that the cheese inside melts and stretches like an old-fashioned telephone cord. Matt and I worked hard to achieve that ideal and I think we did. I suggest you make these when you have leftover bolognese because, as good as they are, it would be a herculean effort to make bolognese for just the 1/2 cup you need to make these. Besides, that is what an Italian grandmother would do.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.