Feel free to experiment and add your favorite Mexican seasonings and ingredients to this rice dish. This recipe can be doubled and once cooked, frozen for up to 3 months. 1 cup uncooked long-grain white rice 6 strips bacon, diced 1 medium onion, chopped 1 clove garlic, minced 1 minced jalapeño (optional) 1 15-ounce can … Continue Reading →
From “Autumn Gatherings: Casual Food to Enjoy With Family and Friends by Rick Rodgers” (William Morrow, $19.95) Think of this as French macaroni and cheese. Or, as the most outrageous macaroni and cheese you’ll ever eat. It is worth the extra time at the gym. 5 tablespoons ( 1/2 stick plus 1 tablespoon) unsalted butter, … Continue Reading →
Potatoes can be made a day ahead, refrigerated and then reheated in a shallow baking dish in a 350-degree oven, or in a bowl set over a pan of simmering water. Do not add lemon juice until just before serving. One difference in this dish from other mashed-potato recipes is that I prefer to use … Continue Reading →
Leftovers: It’s worth making extra potatoes for this potato “cake.” 2/3 cup freshly grated Parmigiano-Reggiano cheese, or Asiago 3 cups Eastern Mediterranean Mashed Potatoes Good-tasting extra-virgin olive oil 1/4 medium onion, finely chopped Salt and freshly ground black pepper 3 to 5 slices of hard or Genoa salami, finely chopped 2 canned tomatoes, crushed 1 … Continue Reading →
Rice is prepared and garnished in a festive way for the Jewish New Year, often with toasted nuts and raisins. 2 or 3 tablespoons vegetable oil 1 small onion, minced 1 cup long-grain rice 2 cups hot chicken stock, broth or water 1 bay leaf Salt and freshly ground pepper 1/2 cup golden raisins or … Continue Reading →
(Serves 4) PREP TIME: 10 minutes. TOTAL TIME: 20 minutes. Coarse salt and ground pepper 12 ounces spaghetti 4 tablespoons butter 4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced and washed well 1 garlic clove, minced 1 pound bay scallops, patted dry 1 teaspoon lemon zest, plus 1 tablespoon fresh … Continue Reading →
(Serves 4) PREP TIME: 25 minutes. TOTAL TIME: 25 minutes. Coarse salt and ground pepper 8 ounces gemelli or other short pasta 3 medium yellow squash, quartered lengthwise and thinly sliced 1 package (10 ounces) frozen peas 4 tablespoons butter, cut into small pieces 1 tablespoon fresh lemon juice 1/2 cup grated Parmesan cheese 1/2 … Continue Reading →
Adapted from Bon Appetit 1 tablespoon peanut oil 2 tablespoons minced, peeled fresh ginger 2 garlic cloves, minced 3 tablespoons Asian sesame oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 1/2 tablespoons sugar 1 tablespoon (or more) hot chili oil* 1 1/2 teaspoons salt 1 pound fresh angel hair pasta 12 green onions … Continue Reading →
PREP TIME: 5 minutes. TOTAL TIME: 10 minutes. Couscous is perfect when you want a last-minute pasta dish. This dish is flavored with cilantro but would work well with basil or parsley, too. To jazz it up, stir in some raisins and nuts of your choosing. Coarse salt and ground pepper 1 cup couscous 1 … Continue Reading →
From “Rachael Ray Just in Time! All New 30-Minute Meals, Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals”: Salt 1 pound medium pasta shells 2 tablespoons EVOO (extra-virgin olive oil) 1/3 pound pancetta, sliced 1/8 inch thick 1 medium onion, chopped 3 to 4 garlic cloves, grated OR finely chopped 1 pound medium shrimp, peeled … Continue Reading →