Skillet Chicken and Chorizo Paella
While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative—and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you’ve used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this one-pan meal has it all.
Yin-Yang Tang Yuan (Sweet Sticky Rice Balls in Soup)
This soothing, sweet Chinese dessert soup of rice flour dough balls stuffed with black sesame seeds in a rock sugar–sweetened broth is typically served during reunions because the round rice balls symbolize harmony and togetherness. Lucky Chow producer Danielle Chang likes to make it as a sweet treat for her Lunar New Year celebration. To keep the dough moistened throughout the assembly process, cover it with a damp towel.
Risotto with Anchovy and Ginger
Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the chef garnishes the dish with candied ginger. Slideshow: More Risotto Recipes
Fennel Risotto
Venice-based blogger Skye McAlpine doesn't add wine to this risotto; this keeps the fennel flavor pure and sweet. Swap a vegetable stock for the chicken broth if you're cooking for vegetarians. Slideshow: More Risotto Recipes
Risotto-Style Penne with Tomatoes and Zucchini Blossoms
Fabio Trabocchi, an F&W Best New Chef, likes this unusual method of cooking pasta in the style of risotto to create a rich, silky sauce. "It works beautifully with small shapes like penne," he says. A really good imported slow-dried pasta will be quite porous, which allows it to soak up liquid bit by bit, just as rice does in risotto; it also means the pasta will maintain its shape as it becomes al dente. Slideshow: More Penne Recipes
