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This is a lazy cook's risotto. Instead of slowly adding stock to rice and stirring constantly, you add it all at ...

At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot N...

In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France...

"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in nort...

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because t...

Chef Ryan Poli of the soon-to-open Tavernita in Chicago became interested in vegan cooking because his girlfriend fol...

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like bro...

Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, w...

"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak....

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