This soupy rice and chicken stew is a cousin to Arroz con Pollo and Paella (pages 293 and 520), but it’s much looser, and you must eat it right away; otherwise, the rice will absorb too much of the liquid and the stew will lose its soupy texture. For the ham, it’s best to buy a thick slice and cut it into chunks; you don’t want shreds of thinly sliced ham. Very lean bacon or a piece of smoked pork will work nicely too. Some ideas for varying this dish: Don’t add the chopped tomatoes, but put them in the bottom of each bowl before adding the soup; garnish with chopped fresh avocado; add fresh lime juice, onion, or chopped fresh cilantro leaves to taste, just before serving; or serve with chopped chiles in adobo (from a can) or Tomato-Chipotle Salsa (page 611).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.