This is straight-up Southeast Asian comfort food. Coconut-kissed rice is topped with briny shrimp, earthy mushrooms, and bright, snappy snow peas.
Serve this Cajun-seasoned "dirty" rice with sautéed or grilled shrimp or chicken thighs.
The mix of fennel, star anise, and Pernod gives the risotto a complex fennel flavor that goes nicely with the oysters and saffron.
Edamame gives this mellow-flavored version of the take-out favorite a nice pop of color, flavor, and texture.
Here’s an inventive take on a veggie burger from Chicago Diner’s Jose Martinez. The sweet potato and tofu patty is seasoned deliciously with curry and topped with chimichurri.
Rice pudding is the best kind of comfort food: sweet, rich, seductive, and easy to make. Although this pudding will look a bit loose when cooked and still warm, it…
Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock.…
If you can’t find a ham hock, just leave it out—the soup will still taste terrific.
These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.
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