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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.