Rice
Recipes
Risotto you do not stand over
All the water at once, an occasional stir and the mascarpone at the end covering the difference. The ladle ritual is optional and always was.
Pork chops and the sauce the pan owes you
Do not wash that pan. Everything stuck to it is the sauce, and the tomatoes will fetch it out for you.
Gochujang chicken with a crust that shatters
Cornstarch, not flour, and a pan rather than a pot of oil. The sauce goes on after, never before.
Pork meatballs braised in chipotle and peanut
Peanut butter and chipotle in the same pan, which sounds wrong until the sauce thickens.
Chipotle-glazed chicken bites over poblano rice
Cornstarch, not flour, which is the only reason the crust survives the glaze.
Pork bánh mì rice bowls
All the bánh mì furniture, none of the bread, and a pickle that takes ten minutes.
Kimchi butter shrimp
Butter and kimchi make a pan sauce in about ninety seconds. Have the rice ready.
Chipotle chicken rice bake
Built on cooked rice and a rotisserie bird, which is not cheating if nobody sees.
Shrimp bowls in a green goddess mood
Fifteen minutes, one pan and a dressing with enough body to stay put.
Achaar beef with curry-spiced rice
Sweet raisins in the rice, sour pickle in the beef, and a cool green sauce to referee.
Turkey meatballs with sweet chili and a pickle pile
Baked, not fried, and buried under quick-pickled carrot and cucumber.
Late-night chicken congee
Rice, stock and two idle hours. The pot does all the work.
Chicken and rice with a ginger problem
Rice cooked in ginger oil, with the bottom layer left long enough to scorch and crisp.
Butternut congee with a chile-oil slick
The bowl you want when you are a little bit sorry for yourself.
One-pot chicken and rice with scallion-ginger sauce
Dinner steams itself under one lid while you make the only sauce that matters.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.