A pilaf is a savory dish of rice that has first been sautéed in fat and then cooked in a seasoned liquid. (It differs from a risotto in that the liquid is entirely absorbed.) Depending on the recipe, a pilaf may also include nuts, spices, a few vegetables, or even a complex meat stew. I make mostly simple pilafs, such as the red rice pilaf that follows, to go with quesadillas and black beans, or a basmati rice pilaf with saffron and onions to eat with a vegetable ragout. Long-grain rice is usually used in pilafs, although some cuisines use short-grain rice. Sautéing the rice before adding the liquid enriches the flavor of the dish and coats each grain in fat. This, along with thorough washing, keeps the rice from sticking together or clumping. Olive oil and butter are the most commonly used fats. To avoid burning the butter while sautéing the rice, add a little oil to it, or use clarified butter (see page 125). Onion is usually sautéed for a few minutes in the fat before the rice is added. After the rice is sautéed, a flavorful liquid is poured over it and brought to a boil. The pilaf is simmered, covered, until all the liquid has been absorbed, about 15 minutes. Depending on their cooking times, vegetables and meats are added sometimes with the liquid, sometimes after the rice has been cooking for a while. The tomato in the red rice pilaf here is added at the beginning to color the rice evenly. When done, pilafs should be allowed to rest for about 10 minutes before serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.