Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some...
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...
Author: Mark Bittman
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...
Author: Yotam Ottolenghi
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,...
Author: Tejal Rao