This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage,...
Author: Vallery Lomas
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work...
Author: Sam Sifton
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles,...
Author: Tejal Rao
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked "pasta style," in plenty...
Author: Gabrielle Hamilton
This comforting Iranian dami (rice cooked with vegetables) bridges the transition between spring and summer with early tomatoes and perennial frozen green peas - but tastes great any time of year. Dami-style...
Author: Naz Deravian
Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author...
Author: Genevieve Ko
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the...
Author: Julia Moskin
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles,...
Author: Tejal Rao