Rice, plainly steamed, is an underpinning, accompaniment, or ingredient for many dishes, both in this book and in kitchens around the world. In order to avoid the confusion that can result because of the many kinds of rice available, I have come to rely on a basic method for preparing steamed rice that works whether you need cooked rice for adding to a recipe or serving as a side dish. It is easy to do, though you must pay attention to when it comes to a boil and then promptly turn down the heat before it boils over, makes a mess on the stove, and turns out mushy rather than in beautifully individual grains. For other rice recipes in the book, see South African Sausage with Collard Greens, Ethiopian Spiced Butter, and Cashew Rice (page 69), Paella with Chorizo, Shrimp, and Baby Artichokes (page 130), and Brown Rice, Walnut, and Dandelion Green Veg “Sausage” Wrapped in Cabbage Leaves with Tomato-Caper Sauce (page 151).
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.