This soupy rice and chicken stew is a cousin to Arroz con Pollo and Paella (pages 293 and 520), but it’s much looser, and you must eat it right away; otherwise, the rice will absorb too much of the liquid and the stew will lose its soupy texture. For the ham, it’s best to buy a thick slice and cut it into chunks; you don’t want shreds of thinly sliced ham. Very lean bacon or a piece of smoked pork will work nicely too. Some ideas for varying this dish: Don’t add the chopped tomatoes, but put them in the bottom of each bowl before adding the soup; garnish with chopped fresh avocado; add fresh lime juice, onion, or chopped fresh cilantro leaves to taste, just before serving; or serve with chopped chiles in adobo (from a can) or Tomato-Chipotle Salsa (page 611).
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.