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Baked Polenta With Ricotta and Parmesan

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Author: David Tanis

Wild Rice and Berries With Popped Rice

As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks...

Author: Sean Sherman

Challaw (Cardamom and Cumin Basmati Rice)

The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw - a simple Afghan dish - is the elongated and separate grains of white basmati rice. She shared this...

Author: Naz Deravian

Jollof Rice

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate....

Author: Yewande Komolafe