Italy is best known for its short-grain rice dishes, like risotto, but long-grain rice is popular there as well. My grandmother Nonna Luna loved to cook rice, and her secret was toasting the grains before adding the broth and a tablespoon of hot sauce. Unlike in a risotto, the grains stay fluffy and separate, not starchy. This dish is super easy to make—the only trick is taking the full six to seven minutes needed to toast the rice grains. That step gives the dish a nutty flavor that takes it from good to great, and the shrimp make it a full meal.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.