Add Yahoo as a preferred source to see more of our stories on Google. There’s no toiling over a hot stove here. This clever recipe goes right in the oven, leaving your hands free to get the rest of ...

Pureed parsley, goat cheese, and Parmesan offer a herbaceous-yet-creamy twist on classic risotto. French born and American raised, Alice Delcourt is from North Carolina and has been living in Milan, ...

Salty, briny clam juice and a pinch of saffron add layers of flavor to this elegant yet simple lobster risotto recipe. Anna Theoktisto is a recipe tester and developer. Anna has been working in People ...

When risotto is good, it’s creamy and satiny, simultaneously light (like, you could eat three bowls-worth...) and rich (...though you probably would regret it). But when risotto is bad—and this, I ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Add Yahoo as a preferred source to see more of our stories on Google. Normally, when cooking with zucchini, you grate, salt, then strain the veggie before you use it to avoid mushy zucchini bread or ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...