Green tea and rice, baked? At first glance, that may seem more like a ceramic project you’d put into a kiln and pray it comes out right. But look a little closer, and you’ll see the insight of my brilliant colleague Catherine McConkie. We fiddled with this dish forever, and then Catherine suggested we bake it. That might seem strange, but baking rice is common in restaurants where large batches are made, and it guarantees perfect texture. It’s a slightly longer process, but the baking completely neutralizes the green tea’s sometimes astringent flavor, while allowing all of its wonderful nutrients to permeate the rice.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.