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Leek Risotto With Sugar Snap Peas and Pancetta

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should...

Author: Susan Spungen

Paella With Tomatoes

The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes...

Author: Mark Bittman

Lamb Shoulder Mafe With Fonio

The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York,...

Author: Tejal Rao

Spiced Maqluba With Tomatoes and Tahini Sauce

Maqluba is a layered rice cake eaten throughout the Arab world. It's a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking....

Author: Yotam Ottolenghi