Why not cook pasta as you do risotto? That is, add broth a bit at a time and stir frequently, with the goal being a creamy, quickly made pasta (no waiting for the requisite gallon of water to boil!) that requires only marginally more attention than the standard variety. The concept is simple, it makes sense—pasta, like Arborio and other rices used for risotto, is plenty starchy enough—and it takes just the use of good-quality stock and a vegetable to make the dish delicious. If you’re using canned stock and have a little time, heat it with an onion, a carrot, and a garlic clove before beginning to add it to the pasta. And don’t salt the dish until you’re finished cooking; canned stock can be overly salty.
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.