Late summer is, without a doubt, the best time of year to cook.
So it's no surprise that the September issue of Bon Appetit, which arrived
over the weekend, is filled with simple, delicious recipes.
I followed the directions to a tee, though substituting homemade tomato sauce for jarred.
(We have a lot of tomatoes.)
If I made it again, though, I might eliminate the saffron.
I could taste it, but I'm just not sure it was worth the $20 I spent on
new saffron, since my old jar was, well, old.
This corn "risotto" was even better:
For the grain, I used brown rice instead of farro, but I doubt it made much
of a difference, flavor-wise. This was creamy and sweet - really excellent
as a side dish (and as lunch the next day).
It's a great way to use fresh tomatoes and basil, too.
Both highly, highly recommended.
But maybe only in August or September.