, ranking them as our top pick for folks who like to host.
peeled and coarsely shredded, plus thinly sliced beets for garnish.young pecorino cheese, freshly grated.
poppy seeds, plus more for garnish.In a saucepan, bring the stock to a simmer; cover and keep warm.In a medium enameled cast-iron casserole, melt the butter in the oil.
Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
Spoon half of the beets into a small bowl.. Add the rice to the casserole and cook, stirring, for 2 minutes.
Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.6 large eggs, at room temperature.
freeze-dried seedless red grape slices (about 1 ounce).powdered sugar (about 4 ounces), divided.
plus 1 1/2 teaspoons (1 1/4 ounces) Moscato d'Asti or fresh lime juice, divided.1 pinch of fine sea salt.
(Editor: Space-Saving Switches)