Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
A quick toast in some butter brings out the nutty flavor of brown rice. This is a great base for other dishes like stir-fries, or to use the next day in fried rice.
For a pilaf, the grains of rice are slightly toasted in butter before they're simmered in broth. This gives them a nuttier, richer flavor. Add more or less shallot and parsley to taste.
The success of this relatively straightforward and classic disht depends on attention to detail. if the pan's too hot the chicken will scorch; too cold and it'll steam. The ooking goes quickly, so have a few warm plates ready and put your guests on notice.
Depending on what you're having with this, you could add any number of spices and herbs. Start with a tablespoon each of dried parsley, basil, sage and thyme. Stir them into the mixture before pouring it into the baking dish.
This is a standard in any tapas bar --Tortilla Española, a simple omelet of potatoes and onions. Serve it up hot or cold, with a side of mayonnaise or spiced ketchup.
This simple risotto recipe practically cries out for variations. Try adding in your favorite sauteéd mushrooms, some fresh herbs, a handful of spinach or pieces of leftover fish to make a hearty one-pot meal.
Porcini And Cremini Mushroom Risotto
Porcini And Cremini Mushroom Risotto
The combination of rich, earthy porcini and fresh cremini mushrooms make this risotto meaty and fulfilling. Substitute shitake, white button or portobello mushrooms for the creminis if you like.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Pan-Steamed Grouper With Pine Nut Butter
Pan-Steamed Grouper With Pine Nut Butter
Butter and pine nuts create a rich sauce for these light fish filets left tender by only a brief steaming. Remember, good fresh or fresh-frozen fish will not smell fishy.
Tortellini With Sage, Brown Butter And Parmesan
Tortellini With Sage, Brown Butter And Parmesan
In the world of pasta sauces, it's hard to think of an easier and more universally appealilng sauce than sage brown butter. If you want to coax more intensity from the sage leaves, thinly slice them.
