With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
Pastas And Grains
This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with miso, sesame, and a ton of fresh vegetables can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh scallion packet, and you've got a hot lunch ready.
This pot of noodles with kimchi, mushrooms, and beef can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with roast chicken, peas, and onions can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
This is, in some ways, a classic meatless baked ziti, loaded with pools of cheese and rich tomato sauce. But it gets rid of the one thing that can often make baked ziti less than great: grainy ricotta cheese. Instead, we drizzle it with an over-the-top Parmesan cream. Trust us, you won't miss the ricotta.
Okay, so I was going to try to avoid using the word 'mushroomy' to describe this soup and subsequent pasta bake from the new Jamie Oliver's Comfort Food. But it's what they are, and frankly, that's a very good thing for them to be.
Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.
Spiced snapper is seared and served on top of brown rice mixed with black beans and tomatillos. Creamy avocado and queso fresco finish of the dish for a healthy and hearty meal in under an hour.
Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma?
This rich and hearty red sauce tastes like it's been cooked for hours, because it has. The secret to rich, naturally sweet, complex flavors is to cook the sauce in the oven, allowing the surface to brown while the sauce slowly concentrates. The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.
So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. With a few small tweaks made for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around—quite the opposite in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results out of. I hope it inspires a thousand dinners in communities worldwide.
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.
Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have.