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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.