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).
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.