Makes 4 servings Fried rice is the perfect quick-and-easy way to use leftover white rice (you can freeze it until you have enough for this dish!), and adding kimchi gives it an extra punch of flavor and just a touch of heat. For something a little extra savory, render about […]
Makes 8 servings There are more than 50 varieties of Mexican mole, but this may be the versions most Americans think of when they hear the word. Rich with flavor from dried chiles, nuts and seeds, and, yes, a bit of chocolate, this sauce is worth the effort. Ingredients 23 […]
Makes 5 servings Ingredients 10 shrimp (16/20 count), peeled and deveined, shells reserved 1/4 cup extra-virgin olive oil 1 teaspoon crushed saffron threads 4 1/2 cups Chicken Broth, plus more as needed 3 chicken legs, separated Salt, as needed Freshly ground black pepper, as needed 1 cup large-dice onion 1 […]
Serves 4 to 6 Ingredients 1 qt chicken or vegetable broth 2 oz lard or pancetta, cut into small dice 1 medium yellow onion, minced 3 oz salamino or salami, diced 10 oz (1 1/2 cups) Carnaroli or Vialone Nano rice 1/2 cup dry white wine 1 1/2 cups cooked […]
Makes 4 servings Roasted salmon, which is rich, juicy, and so flavorful, makes a great addition to the bright flavors of Hawaiian-style poke. We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores […]
Makes 10 servings Ingredients 2 cups long-grain white rice 2 tablespoons unsalted butter or vegetable oil 1 cup minced onion 4 cups chicken stock, hot 1 bay leaf 2 thyme sprigs Kosher salt, as needed Freshly ground black pepper, as needed Directions Preheat the oven to 350°F. Rinse the rice […]
Serves 6 Ingredients 2 quarts shellfish broth 1/2 cup (1 stick) unsalted butter, divided 3/4 cup minced yellow onion 1 lb (2 2/3 cups) Carnaroli rice 2 lb mixed seafood, such as mussels, shrimp, scallops, and squid 1/4 cup chopped flat-leaf parsley 2 tablespoons grated Parmigiano-Reggiano (optional) 1 tablespoon brandy […]
Makes 6 servings Though you can use any apple your have on hand for this recipe, firm, crisp varieties, like Gala or Fiji, will hold their shape when cooked. Ingredients 10 cups meat broth (chicken, pork, or beef), or as needed Kosher salt, as needed 6 oz (3/4 cup) unsalted […]
Makes 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender. Ingredients 6 cups meat broth (chicken, pork, or beef) or as needed 2 tablespoons […]
Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Makes 8 servings Ingredients 4 cups chicken broth 1/4 cup olive oil 1 cup finely chopped onion 2 cups uncooked Arborio rice 2 cups white wine 1/4 teaspoon pepper, or to taste 2 tablespoons butter 1/2 cup grated Asiago cheese 24 asparagus spears, cut into pieces 2 1/2 pounds sea […]
Serves 6 If you can find bay scallops, they are perfect for this dish. If not, sea scallops are still good. If your sea scallops are extremely large, you can cut them in half. Ingredients 1 1/2 lb red and/or yellow peppers (about 4 medium) 1/2 cup extra-virgin olive oil […]