Rice, plainly steamed, is an underpinning, accompaniment, or ingredient for many dishes, both in this book and in kitchens around the world. In order to avoid the confusion that can result because of the many kinds of rice available, I have come to rely on a basic method for preparing steamed rice that works whether you need cooked rice for adding to a recipe or serving as a side dish. It is easy to do, though you must pay attention to when it comes to a boil and then promptly turn down the heat before it boils over, makes a mess on the stove, and turns out mushy rather than in beautifully individual grains. For other rice recipes in the book, see South African Sausage with Collard Greens, Ethiopian Spiced Butter, and Cashew Rice (page 69), Paella with Chorizo, Shrimp, and Baby Artichokes (page 130), and Brown Rice, Walnut, and Dandelion Green Veg “Sausage” Wrapped in Cabbage Leaves with Tomato-Caper Sauce (page 151).
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.