Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should...
Author: Susan Spungen
The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes...
Author: Mark Bittman
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York,...
Author: Tejal Rao
Maqluba is a layered rice cake eaten throughout the Arab world. It's a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking....
Author: Yotam Ottolenghi