The key to risotto is sauteing the rice before adding the broth and stirring in just a little broth at a time. This Asian spin uses smoked tofu, baby bok choy and jalapeno.
Mushroom Risotto
The key to risotto is sauteing the rice before adding the broth and stirring in just a little broth at a time. This Asian spin uses smoked tofu, baby bok choy and jalapeno.
To cut down on time, you can purchase wonton wrappers instead of making the ravioli pasta by hand.
Named after the cone-shaped earthenware dish in which it is traditionally cooked, a tagine is a stew-like dish that hails from Morocco.
This quintessentially Egyptian dish combines pasta, rice, lentils, tomato sauce and crispy onions. Referred to as a national dish, it’s often considered fast-food.
Saffron — the world’s most expensive spice since ancient times — comes from a special crocus flower. In this spin off of the traditional Persian rice dish, it augments the flavors of red onion, mushrooms and cashews.
Pearl couscous, also known as Israeli or Jerusalem couscous, is made of toasted beads of pasta — much larger than typical couscous grains.
Layers of pita bread, eggplant, rice, chickpeas and labneh (Greek yogurt) comprise this simple Middle Eastern dish, popular in Egypt, Lebanon and Syria.
This indulgent sauce gets its mildly sweet undertone from an ingredient you don’t normally find on pasta, but don’t let the oddity fool you — this blend of flavors is utterly divine.
Ragù is a tomatoey meat sauced based on soffritto, or a saute of celery, carrots and onions.
