Eating light
- 1
Total time: 1 1/2 hours, plus 3 hours roasting time Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.
- 2
Total time: 35 minutes, plus cooling time for the cream Servings: 6 to 8 Note: Adapted from “It Rains Fishes,” by San Diego author and cooking teacher Kasma Loha-Unchit.
- 3
Total time: 45 minutes Servings: 8 5 cups chicken stock 5 cups water 4 tablespoons butter, divided 1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips 2/3 cup minced onions 1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio, Carnaroli or Vialone Nano Salt 3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 -inch pieces 2 tablespoons minced chives 1/3 cup grated Parmesan 1.
