Everyone makes this classic soup a little differently, according to preference. I like my risi e bisi rather brothy, but others make theirs quite dense. This is controlled by the intensity of the boil, whether the pot is kept open or covered, and cooking time, all of which determine the rate of evaporation. (I cook my soup covered, at a slow boil.) Either long-or short-grain rice can be used here. Traditionally, the soup was made with short-grain Carnaroli or Arborio rice, and I still think this gives the most authentic flavor and texture. It cooks faster too, but if you need to cook the soup longer or reheat it, the rice tends to dissolve. Long-grain rice, on the other hand, stays more intact in a long-cooking or reheated soup. But as it does not release starch like short-grain rices, the soup will be thinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.