Chicken with rice-and-ground-meat stuffing or hashwa is a classic festive dish of the Arab world. The old way was to boil the stuffed chicken first, then briefly roast it to give it a golden color. These days it is more common to cook the stuffing separately and to roast the chicken. For a large party you can make double the quantity, shape the stuffing in a mound in a large round oven dish, cover it with the cut-up pieces of chicken, then heat it through, covered with foil, before serving.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.