Could we develop rich mushroom flavor without turning to pricey foraged fare?
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Mushroom RisottoFrom the EpisodeMore Italian Classics
More Clips From This Episode
- Jarred Pasta Sauce
Just as important as what our tasters did like—good tomato flavor and a chunky texture—was what they didn't like: overpowering dried herb flavor.
- Mushroom Risotto
Could we develop rich mushroom flavor without turning to pricey foraged fare?
- Rotary Graters
Do you really need a special grater for Parmesan cheese?
- Pasta with Tomato, Bacon, and Onion—Pasta alla Amatriciana
Simpler is better when making this classic Italian sauce with tomatoes, bacon, and onion.
