Wash beets well and cut off tops. Place in a shallow roasting pan, drizzle with extra virgin olive oil, salt and pepper and cover with tin foil. Cook until tender (about 30 minutes) remove from heat ...

For risotto:4 cups arborio8 cups pickled beet juice4 cups red wine2 yellow onions (small diced)3 tsp minced garlic¼ pound butter1 cup heavy cream½ cup goat cheese (garnish)1 cup chopped candied ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Okay, we’ve got one last recipe from James’ Bryan Calvert (pictured at left) that could be part of a Valentine’s meal, and then that’s last you’ll hear from us about the holiday. Calvert, who says he ...

An explosion of flavor in every bite! The deep pink of the beet, sweet and earthy, goes perfectly with the enveloping creaminess and strong character of the gorgonzola. A contrast of flavors that will ...

My friend Paul Howell makes risotto all the time. Pumpkin risotto and mushroom risotto are two of his favorites. I have always found the labor-intensive stirring and adding of liquid required for ...

If you’re searching for a classic zinfandel, look no further than our Wine of the Week, Dry Creek Vineyard 2010 Sonoma County Heritage Zinfandel ($19). The wine is a beautiful expression of the ...

WEBVTT THE WEEKEND, TEMPERATURES MAY ACTUALLY BE BELOW NORMAL FOR THE FIRST TIME IN A COUPLE OF WEEKS. LET'S HEAD TO COOK'S CORNER. ERIN: ALL RIGHT, IT IS ONE WEEK HERE IN THE GRANITE STATE, AND WE ...

People are usually accustomed to having a buttery, cheesy, rich risotto. This is a different play on risotto with an earthy, sweet, vegetal layer. Plus, the shaved yellow beets add a pop of color to ...