This is a recipe for Sweet Corn Risotto with Chili Crisp that uses a smart technique to get the very best out of an ear of sweet corn. In this take from Jessica Darakjian’s new book One-Pot Meals, she grates all but one ear of corn on a box grater to get every last drop of milk and juice. Then, she cuts the kernels off the remaining cob to add some chunkiness to the finished dish. Imagine: creaminess without the cream.
— Sally Swift
This year has been tough for everyone, but small, family-owned wineries the world over have been hit pretty hard by fires, lack of tourism, and in some cases, rough harvest conditions. Thanksgiving is the quintessential American holiday, so let’s support these great American, family-owned wineries and their wines that pair perfectly with this varied and tasty meal!
Seriously, this dish is winey and buttery and comforting and faintly reminds me of chicken marsala, and who doesn’t love chicken marsala? You can use whatever mushrooms you like; I like a mix of button (my go-to cheap, delicious utility mushroom), shiitake (not my all-time favorite mushroom, texture-wise, but definitely the most flavorful), and maitake (aka hen of the woods, for even more texture), but honestly any other varieties would be great! And you could use a wine other than Riesling, but I love the complexity and almost floral sweetness it brings, which balances nicely with the warm spices in the dish. Yes, I know, it is entirely uncool to like white wine that isn’t super dry, but I’m not sure why, and we don’t have to live our lives the way other people want us to just to be polite.
This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.