The procedure for basic pilaf—and here I’m focusing on the Middle Eastern rather than the Indian variety—is much simpler than that for risotto but truly no less rewarding. And like risotto’s, its technique can lead you to many different dishes; note the variations, which are just a fraction of what you can do. Long-grain rice (basmati is best) is the one to use here. Leftover pilaf can be successfully reheated in a microwave; no kidding. Just add a tiny bit of water first.
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.