Also known as Spanish rice, Mexican Rice is very difficult to make well. Once you add the tomato sauce and water, you can’t really touch it or you’ll ruin the texture. The hard part is knowing how much spice to add, because the rice won’t properly absorb any seasoning once the water is absorbed. This makes it nearly impossible to perfect, and once it is done, it is done. There’s a saying in my family: “When you perfect the rice, you are ready to get married. But not until then.” Follow my recipe and your Mexican Rice will be fabulous, too. Include the chicken to serve it as a main course.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.