Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Risotto with Asparagus & Peas | | |  | | | Comforting to eat—and just as comforting to make (all that stirring is like mindful meditation!)—risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency. Most people think of it as a restaurant-style dish, but it's easy to make at home with very few ingredients. This recipe highlights spring veggies, but there's plenty of room for improvisation. Don't love asparagus? Swap in zucchini or mushrooms. Cooking vegetarian? Use vegetable broth instead of chicken. Want to dress it up? Stir in some fresh herbs at the end. You really can't go wrong as long as you stick to the basic formula. | | READ MORE | | | | Pan-Seared Scallops with Lemon Butter | | |  | | | Like a perfect steak or pan-seared salmon, scallops don't need fancy sauces or extra ingredients—just the right technique. The trick is to sear them in a very hot pan and resist the urge to fiddle with them as they cook. Let them sit undisturbed, and you'll be rewarded with a beautifully golden crust and a tender, buttery center. | | READ MORE | | | | Ricotta Cheesecake | | |  | | | Doesn't this cheesecake look like it belongs in an Italian pastry shop window? The recipe is adapted from Dolce Italiano, Desserts from the Babbo Kitchen, one of my favorite dessert cookbooks of all time. Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between a NY-style cheesecake and an Italian-style cheesecake. | | READ MORE | | |  | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "Deeply flavorful and perfectly crispy-crunchy… my chef husband was wowed, and trust me when I say it is not easy to wow him!" —CHERYL | | | | | | | | | | | SPONSORED BY | | |  | |
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