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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.