You can’t get much simpler or more delicious than farmhouse-style cooking — meals cooked from ingredients in season using time-tested techniques and not a lot of bells and whistles. Pick up a copy of The Farm Cooking School and get back to basics with simple pleasures like these cheese-stuffed arancini.  

Think of these as a slightly Americanized version of the handheld arancini commonly sold by street vendors in Italy. The first trick here is using a mix of breadcrumbs: fine ones to cling tightly to the surface of the rice and panko for extra crunch. The second trick is the cheese — use the best quality Taleggio you can find and don’t skimp. It melts as the arancini fry and oozes out when you cut into it.

Reprinted with permission from The Farm Cooking School