This Syrian dish is made with a type of pasta called lissan al assfour (bird’s tongues) which looks like large grains of rice. It cooks in the sauce from the chicken and acquires a rich, spicy flavor and light-brown color. You will find it in Middle Eastern stores as well as in the pasta section of supermarkets, where it is called “orzo.” An apricot sauce, salsat mishmisheya, sometimes accompanies the dish .
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.