Green tea and rice, baked? At first glance, that may seem more like a ceramic project you’d put into a kiln and pray it comes out right. But look a little closer, and you’ll see the insight of my brilliant colleague Catherine McConkie. We fiddled with this dish forever, and then Catherine suggested we bake it. That might seem strange, but baking rice is common in restaurants where large batches are made, and it guarantees perfect texture. It’s a slightly longer process, but the baking completely neutralizes the green tea’s sometimes astringent flavor, while allowing all of its wonderful nutrients to permeate the rice.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.