For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

I adore rice — be it fried in a wok, smothered with pork-chop gravy or Indian curry, or dolloped in a bowl of red beans or spicy gumbo. A pot of rice is a smart way to stretch leftovers, or use up ...

Indulge in the ultimate comfort food with Creamy Chicken Marsala—a restaurant-quality dish you can easily whip up at home!

We assembled a table full of different rice pilaf brands (including wild rice pilaf, rice with orzo pilaf, and classic rice pilaf), judging each one on taste, texture and convenience, all in our quest ...

Even if you're not part of the majority of the world's population that eats rice daily, chances are high that you've eaten the staple ingredient in recent memory. And if you bothered to click on and ...

Sole is a delicate but firm white fish that needs only a flash in the pan with butter and lemon to be delicious. But when tomatoes and basil are at their best, they’re perfect as a topping for this ...

1. In a small, dry saucepan over medium-low heat, toast the saffron for 2 to 3 minutes, shaking the pan, or until fragrant. Add the stock and turn the heat to medium-high. Bring to a boil and turn off ...

At the deep end of my pantry sits a large glass jar filled with basmati rice—with exquisitely long grains accompanied by an equally splendid aroma. In most Indian homes, basmati rice is a staple used ...

Like many people from the Asian subcontinent, a meal without rice is incomplete in my home. Making rice each day can be cumbersome; one way to alleviate that is to have plain rice premade in the ...