This is the basic recipe for the rice that accompanies grills and stews. Although long-grain rice is more commonly used, basmati is today preferred by gourmets. It is my preferred rice for pilaf. It has an appealing taste and aroma, and the grains stay light, fluffy, and separate. You can use water or stock. It is best to use real chicken stock, if possible, but stock made with bouillon cubes will do very well, too; use 1 1/2 cubes with 3 1/2 cups water.
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.