Serious Eats: Recipes - Pastas and Grains

Gallopinto (Nicaraguan Rice and Beans)

2012-05-17T13:25:00Z

[Photograph: Kristin Teig]

Note:

Rice should be prepared 1 day in advance for gallopinto.
Goya sells "Central American Beans," which are the small, red kidney beans that are standard issue in Nicaragua. If you can't find them, use small black beans.
This recipe makes more beans than necessary for the gallopinto, but leftovers may be reserved for other use.
Gallopinto is served either soft or crisp—cook according to preference.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: rimmed baking sheet, large pot with lid, zipper-lock bags, large heavy-bottomed saucepan with lid, large skillet with lid

Ingredients

serves serves 8, active time 45 minutes, total time 1 day

For the beans
1 (16-ounce) bag dried small red or black beans
Salt
7 garlic cloves, peeled
For the rice
1/4 cup vegetable oil, divided
1 medium yellow onion, finely chopped (about 1 cup), divided
1 1/2 cups long-grain white rice
3 cups water or low-sodium chicken broth
1/2 green bell pepper, cored and seeded

Procedures

For the beans: Spread beans out in a rimmed baking sheet. Pick out any debris and broken beans. Transfer beans to colander and rinse under cold running water. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
Bring to boil over high heat. Reduce heat to medium and simmer beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add 2 teaspoons salt and garlic, reduce heat to medium, and simmer until beans are tender, 30 to 60 minutes.
If storing the beans, cool completely, transfer beans and some of the cooking liquid to quart-sized zipper-lock bags. When ready to use, thaw out in refrigerator and heat on stovetop in saucepan or microwave.
For the rice: Heat 2 tablespoons oil in large heavy-bottomed saucepan over medium heat until shimmering. Add 2/3 of onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes. Add water or broth and 1 1/2 teaspoons salt, increase heat to high, and bring to a boil. Place bell pepper on top of rice.
Boil rice without stirring until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid) for 15 minutes. Remove and discard bell pepper. Fluff rice with chopsticks or fork, then let cool and refrigerate for 1 day.
For the gallopinto: Heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add remaining onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and 2 cups beans to skillet and cook, stirring, until rice is evenly coated. Continue to cook, stirring, to allow flavors to meld and mixture to become slightly crisp, about 10 minutes. Cover and cook over low heat an additional 10 minutes. (See note above.)

Lemony Pasta with Asparagus and Bacon

2012-05-10T17:40:00Z

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

1 1/2 pounds asparagus, ends trimmed, stalks and tips cut into 1-inch segments
Kosher salt
1/4 pound bacon, finely sliced
8 scallions, finely sliced, whites and greens reserved separately
1 pound fettucine or other noodle-shaped pasta
1 tablespoon juice and 1 teaspoon zest from 1 lemon
1 jalapeño pepper, seeded and cored, finely minced
3 tablespoons unsalted butter
3 tablespoons finely minced fresh parsley leaves
Freshly ground black pepper
1/2 cup finely grated Parmigiano Reggiano or Pecorino Romano, plus more for garnish

Procedures

Bring a large pot of salted water to a boil. Add asparagus and cook until just tender but still bright green, about 2 minutes. Transfer to an ice bath to chill. Dry carefully and set aside. Keep water on stove for pasta.
Add bacon to a large saucepan or dutch oven and set over medium-high heat. Cook, stirring frequently, until bacon is crisp and rendered, about 5 minutes. Add asparagus, increase heat to high, and cook, tossing and stirring frequently until lightly browned, about 2 minutes. Add scallion whites and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and add 1 cup asparagus cooking water to the pan.
Return the asparagus water to a boil and add the pasta. Cook according to package instructions until al dente. Drain, reserving 1 cup pasta water, and add to pot with bacon and asparagus. Do not return pot to heat. Add lemon juice and zest, jalapeño, butter, parsley, scallion greens, and plenty of black pepper. Stir until butter is melted. Add grated cheese and extra pasta water, stirring untili desired consistency is reached. Season to taste with salt and more pepper.
Serve immediately, garnishing with shaved Parmigiano Reggiano.

Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels

2012-05-09T17:45:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: Note: I prefer using Carnaroli rice for its slight longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano.

Ingredients

serves serves 4 to 6, active time 1 1/2 hours, total time 1 1/2 hours

1/2 pound mixed asparagus (white, green, purple, or a combination thereof), ends trimmed, stalks cut into 1-inch segments, tips removed and reserved separately
1/2 pound sugar snap peas, cut into 1/2-inch segments on the bias
1/2 pound fresh shelled fava beans, still in their skins
1/2 pound baby zucchini, split in half lengthwise
2 ounces dried morel mushrooms
1 1/2 cups (about 13.5 ounces) risotto-style rice (see note)
1 cup white wine
1/4 cup extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley leaves, finely chopped
1 tablespoon juice and 2 teaspoons zest from 1 lemon

Procedures

Bring 2 quarts of lightly salted water to a boil. Prepare an ice bath. Working with one vegetable at a time, cook asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini by adding to water and cooking until just tender, 2 to 3 minutes (taste as they cook to confirm doneness). Transfer to ice bath to stop cooking, then drain and transfer to a bowl. Carefully peel skins off of fava beans. Set all vegetables aside while you prepare the risotto.
Add mushrooms to a microwave-safe bowl and cover with 1 quart of vegetable blanching water. Microwave on high heat until just starting to simmer, about 5 minutes. Let steep for 10 minutes, then remove mushrooms and carefully dry with paper towels. Reserve mushroom liquid.
Combine rice and mushroom liquid in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine mesh strainer set in a 2-quart liquid cup measure or other large bowl. Allow to drain five minutes, stirring rice occasionally. Reserve liquid.
Heat 3 tablespoons olive oil in 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently until all liquid is evaporated, oil is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently until aromatic, about 1 minute. Give reserved broth a good stir and pour all but one cup over the rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.
Cook rice for ten minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
While rice is cooking, heat remaining tablespoon olive oil in a medium skillet over medium-high heat until shimmering. Add dried mushrooms and cook, stirring occasionally, until faintly nutty and crisp in bits, about 2 minutes. Season to taste with salt and pepper and transfer to a plate.
Remove lid from rice and add final cup of liquid. Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy. Fold in vegetables, mushrooms, parsley, and lemon juice and zest. Season to taste with salt and pepper. Add water just until risotto is creamy and loose. Serve immediately.

S. H. Fernando Jr.'s Spicy Lentil Fritters

2012-05-09T16:45:00Z

[Photograph: Susan Now]

S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone.

What Worked: Split peas have a toothsomeness that carries over even after being buzzed in the food processor, giving these a great crunch.

What Didn't: No complaints here, although the scent of soaking yellow split peas wasn't a favorite.

Suggested Tweaks: Chiles vary greatly when it comes to heat; when testing out this recipe three jalapeños wasn't quite enough heat to break through the split pea batter. Next time we might amp it up with bird chiles.

Ingredients

serves Makes about 20 fritters, active time 30 minutes, total time 30 minutes plus 6 hours soaking time

2 cups (500 ml) dry yellow split peas
1 onion, chopped
4 to 5 green chilies, chopped
1-inch (2.5 cm) piece ginger, finely chopped
1 teaspoon fennel seeds
1 sprig curry leaves, chopped
Salt to taste
Oil for frying

Procedures

Soak split peas in water for at least 6 hours.
Wash and grind split peas to a smooth, thick paste.
Mix in all other ingredients except the oil.
Form mixture into golf-ball-size balls. Cup each ball in both hands and flatten slightly so the middle is thicker than the edges.
Deep fry in oil heated to 350 degrees F (175 degrees C) until golden brown. Remove to newspaper or paper towel to drain excess oil and cool slightly. They can be served hot or at room temperature.

Grilled Spaghetti and Meatballs

2012-05-05T18:45:00Z

There's something so... cowboy about cooking spaghetti over an open flame. Fortunately, it's tasty, too. [Photograph: Jennifer Olvera]

Note: This recipe calls for a disposable grill pan—the kind of perforated pan designed to fit over your grill to allow you to cook small items without them falling through the grates. If you can't find one, you can use a disposable aluminum pan with holes poked into it using a metal skewer.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Large, oven-safe pot, diisposable grill grate

Ingredients

serves serves 6, active time 45 minutes, total time 2 ½ hours

For the Gravy:
2 tablespoons olive oil, divided
5 slices (about 4 ounces) thick-cut bacon, chopped
1 medium carrot, peeled and finely chopped (about 1/2 cup)
1 medium stalk celery, finely chopped (about 1/2 cup)
½ small onion, finely chopped (about 1/4 cup)
1 medium jalapeno, stemmed, seeded, and finely diced (about 1 tablespoon)
1 medium clove garlic, minced (about 1 teaspoon)
2 sprigs fresh thyme
1 ¼ cups dry red wine
3 tablespoons cider vinegar
2 tablespoons backed light brown sugar
3 tablespoons tomato paste
1 minced chipotle, from a can of chipotles en adobo
2 (28-ounce) cans whole San Marzano tomatoes, broken up by hand into 1/2-inch chunks by hand
1 (14-ounce) can diced tomatoes, preferably fire roasted (such as Muir Glen)
Kosher salt and freshly ground black pepper
For the Meatballs:
3/4 pound ground beef (80/20, preferably chuck)
¼ pound ground pork
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons diced, mild green chiles from a drained, 4-ounce can
2 tablespoons grated Romano cheese
½ teaspoon dried oregano
½ teaspoon fresh thyme leaves
2 tablespoons coarsely grated onion (about ½ a medium onion)
1 medium clove garlic, minced (about 1 teaspoon)
½ cup panko breadcrumbs
For the Spaghetti:
1 pound dry spaghetti

Procedures

Heat a large, non-stick, oven-safe stockpot over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering. Add the bacon and render, stirring occasionally, until crisped and golden-brown (about 7 minutes). Reduce heat to medium and add carrot, celery, onion, jalapeno and garlic. Sauté, stirring occasionally, until softened (about 10 minutes).
Meanwhile, preheat grill to medium-high.
Returning to the sauce, add the thyme sprigs, wine, vinegar and brown sugar to the pot. Stir and bring to a boil before adding the tomato paste, chipotle and tomatoes. Season lightly with salt and pepper. Transfer to grill and simmer, uncovered, for an hour, stirring occasionally.
Meanwhile, prepare the meatballs by combining all ingredients by hand in a large bowl. Do not over-mix. Form into 1 ½” balls. Reduce grill temperature to medium after an hour’s time. Add meatballs to sauce and simmer for 30 minutes, gently stirring from time to time.
As the sauce nears the finish line, bring water to boil in a medium saucepan. Remove pasta sauce from the grill and discard thyme. Set sauce aside and cover to keep warm. Add pasta to boiling water and cook for half the recommended time on the package (about 3 to 4 minutes) until just less than al dente. Drain and toss with remaining tablespoon of olive oil. Pour pasta onto grill pan and finish cooking on the grill, tossing until it has taken on smokiness and is very lightly charred (about 4 minutes).
Serve family-style, topping grilled spaghetti with meatballs and sauce and passing the Romano.

Mark Bittman's Rice Pudding in the Oven

2012-05-02T19:00:00Z

The following recipe is from the May 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Romulo Yanes]

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting.

What Worked: Effortless? Well, basically, yes. But it's a method that produces a creamy, sweet, and soothing batch of classic rice pudding.

What Didn't: No complaints here.

Suggested Tweaks: You can spice it up by adding a cinnamon stick or piece of nutmeg at the get go. Or swap out the milk for any other milk you'd like: soy, rice, coconut or any nut milk would all do nicely.

Ingredients

serves 4 servings, active time 15 minutes, total time About 2 hours, mostly unattended

1/3 cup any white rice
1/2 cup sugar
Pinch salt
4 cups milk

Procedures

Heat the oven to 300°F. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 30 minutes, then stir. Bake for 30 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture).
Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more.

Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used).
The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold.

Mindy Fox's Peanut Soba, Cabbage, and Chicken Salad

2012-05-02T18:50:00Z

Flipping through Mindy Fox's most recent cookbook Salads: Beyond the Bowl, it's clear that Fox, who is the food editor at La Cucina Italiana magazine, is trying to stretch the definition of what a salad can be. It's also refreshing that her range of flavors goes way beyond Italian food, like in this twist on Asian sesame noodles.

Why I Picked This Recipe: I absolutely love sesame noodles, which are fast and easy to prepare and a welcome break from more familiar noodle dishes. But the idea of taking them not as the entire meal, but as the base of a salad with simply dressed shredded cabbage and poached chicken breast, sounded like an interesting and still-quick dinner idea.

What Worked: The cabbage and radish salad against the noodles turned out to be the perfect way to bring lightness and crunch to a dish that does tend to have a monotonous texture. The chicken cooking technique--it's simmered briefly then left to sit off the heat to finish cooking in the warm broth--resulted in exceptionally moist chicken.

What Didn't: It may have been my fault, but the recipe didn't call for rinsing the noodles after cooking, so I didn't. As a result, when I mixed them together with the peanut sauce, the texture ended up rather gummy. I would consider this best as a cold salad and highly suggest rinsing the noodles before tossing them with sauce.

Suggested Tweaks: Rather than salting the chicken before putting into a pot of simmering water, season the water first with salt until it's pleasantly salty. This way the chicken will be seasoned all the way through while it cooks.

Adapted from Salads: Beyond the Bowl.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 25 minutes, total time 25 minutes

1 pound boneless, skinless chicken breasts
1/3 cup creamy peanut butter
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon minced ginger
1 teaspoon (or more to taste) sambal, Sriracha, or other chili sauce
1 large clove garlic, minced (about 2 teaspoons)
2 teaspoons toasted sesame oil
1 pound Savoy cabbage, shredded
3/4 cup radishes, thinly sliced by hand or on a mandoline
3/4 cup coarsely chopped fresh cilantro leaves
2 1/2 tablespoons grapeseed oil
2 tablespoons juice from 2 limes
3/4 pound soba noodles (or substitute another Asian-style noodle)
3 large scallions, julienned

Procedures

Bring a large saucepan of salted water to boil. Add the chicken breasts to the pot, bring to a simmer, and cook for 6 minutes. Cover, turn off the heat, and allow to slowly poach until the chicken is cooked through, about 15 minutes more. Remove, allow to cool, and thinly slice.
In the meantime, combine the peanut butter, soy sauce, rice vinegar, ginger, garlic, chile sauce and half the sesame oil in a blender or small food processor. Blend (or process) until smooth. If needed, add up to 1/2 cup water to achieve a loose texture for coating noodles.
In a large bowl, toss together the cabbage, radishes, most of the cilantro, the grapeseed oil, lime juice and the remaining sesame oil. Season to taste with salt.
Cook the noodles in abundant water until just al dente, then drain and rinse to remove excess starch. Dress with the peanut sauce and arrange in 4 shallow bowls.
Top the noodles with the cabbage salad, the remaining cilantro, the scallions, and the sliced chicken. Serve with more lime wedges if desired.

April Bloomfield's Ricotta Gnudi

2012-04-26T17:10:00Z

[Photograph: David Loftus]

What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the process.

What Didn't: Cooking times must be heeded in this recipe. Go over by just a few seconds and you run the risk of the Gnudi falling apart.

Suggested Tweaks: For a springier sauce, try subbing in pesto for the sage butter.

Special equipment: Parchment paper; disposable piping bag (or a resealable plastic bag)

Ingredients

serves serves 4, active time 45 minutes, total time 3 days, 45 minutes

For the Gnudi:
1 pound semolina flour
1 pound sheep’s-milk ricotta
A 1-ounce chunk of Parmesan, finely grated
1 teaspoon kosher salt
To finish the dish:
7 tablespoons slightly chilled unsalted butter
20 good-sized sage leaves
A handful of finely grated Parmesan

Procedures

Make the gnudi: Line a large baking sheet with parchment paper. add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer. put the rest of the semolina in a medium bowl. Make sure there’s space in your fridge to hold the baking sheet.
Combine the ricotta, parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it’s well combined. put the mixture in a disposable piping bag (or resealable plastic bag). With your fingers, work the mixture toward the tip and twist the top of the bag. Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag). Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them.
Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length. You want to turn each strip into 9 or 10 pudgy little logs.
Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn’t look like little bums) or any pointed edges. Hold the log gently in the palm of one hand over the bowl of semolina. Grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it. Carefully return it to the semolina-covered tray, and repeat with the rest of the logs. Make sure you leave a little space between each one on the tray.
Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they’re firm and no longer feel damp—give it at least 3 days, but no more than 4.
Cook the Gnudi: Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat. Once the butter has melted, take the pan off the heat.
Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown. Add the sage to the butter in one layer and cook the leaves just until they’ve gone crispy, about 2 minutes. Transfer them to paper towels to drain and sprinkle them with salt. Keep the brown butter in a warm spot at the back of the stove, off the heat.
Ease the gnudi into the boiling water and cook, gently shaking the pot once (don’t stir the gnudi), for 2 minutes. (You might want to set a timer. Don’t cook them any longer, or they’ll fall apart.) Set the pan with the butter-water mixture over high heat. Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don’t stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes.
Serve the gnudi in the pan or divide the gnudi among warm shallow bowls. Sprinkle on the parmesan and a little salt and garnish with the sage leaves. Drizzle on as much of the brown butter as you’d like.

Nicaraguan Arroz con Pollo

2012-04-26T12:55:00Z

Notes:

This recipe can be cut in half.
Chicken may be poached 2 days in advance. To store, place chicken and 3 cups strained broth in airtight container and refrigerate.
Rice may be prepared up to 2 days in advance. Refrigerate in an airtight container.
For a quicker version of this recipe: Rather than cooking the diced carrots with the rice, substitute them and the frozen peas with 2 1/2 cups of frozen peas-and-carrots. Buy a rotisserie chicken (you'll need about 4 cups shredded chicken) and low-sodium chicken broth instead of poaching your own chicken and making your own broth.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large soup pot or Dutch oven, instant-read thermometer, tongs, strainer, large bowl, large heavy-bottomed saucepan with lid, large skillet with high sides

Ingredients

serves serves 8 to 10, active time 1 hour, total time 2 hours

For the Chicken
1 whole large chicken (about 4 to 5 pounds), cut into 8 pieces, skin removed
1 medium yellow or white onion, peeled and cut into 6 wedges
1 medium green bell pepper, seeded and quartered
6 garlic cloves, peeled and smashed
1 tablespoon salt
2 teaspoons black peppercorns
8 cups cold water
1 lime, halved
For the Rice
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow or white onion, finely chopped (about 1 cup)
1 medium garlic clove, minced (about 1 teaspoon)
2 teaspoons salt
2 tablespoons tomato paste
2 cups long-grain white rice
2 medium carrots, peeled and cut into small dice (about 1 cups)
4 cups chicken broth
For the Arroz con Pollo
3 tablespoons unsalted butter
8 ounces smoked sausage (such as Lil’ Smokies) or Kielbasa sausage, cut into 1/4-inch-thick rounds
1/4 pound sliced deli ham, coarsely chopped
1 medium yellow or white onion, finely chopped (about 1 cup)
3/4 cup drained canned or jarred piquillo peppers, finely chopped
2 tablespoons tomato paste
6 tablespoons ketchup
3/4 cup pimento-stuffed olives, sliced
1/3 cup capers, drained
1 1/2 cups frozen peas
Salt
1 cup (2 ounces) finely grated Parmesan cheese (optional)
Buttered white toast (optional)

Procedures

For the chicken: Place chicken, onion, bell pepper, garlic, salt, peppercorns, and water (chicken should be submerged 2 inches; add more water if necessary). Squeeze lime juice into pot and add spent lime halves to pot.
Bring to boil over medium heat, then immediately reduce heat to medium-low and simmer until chicken is cooked through (chicken’s temperature should read 160°FF), about 20 minutes.
With tongs, transfer chicken to large bowl. When cool enough to handle, shred chicken into bite-sized pieces, removing and discarding bones. You should have 4 cups shredded chicken.
Strain broth and discard solids. Reserve 4 cups and store the rest for different use.
For the rice: Melt 2 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add oil, onion, garlic, and salt and cook, stirring, until softened, about 5 minutes. Stir in tomato paste and cook until darkened, about 1 minute.
Stir in rice and carrots and cook, stirring, until rice is completely coated with onion mixture, about 1 minute. Add broth and bring to a boil over medium-high heat.
Continue to boil until most of the liquid has evaporated and you can see small bubbles on the surface of the rice. Reduce heat to the lowest setting, cover, and cook for 20 minutes until rice is done. Remove from heat and fluff rice with chopsticks or fork.
For the arroz con pollo: Melt 2 tablespoons butter in a large skillet with high sides. Add sausage and ham and cook over medium heat until lightly browned, about 3 minutes. Transfer to plate.
Melt remaining 1 tablespoon butter in now empty skillet. Add onion and piquillo peppers and cook until softened, about 5 minutes. Stir in tomato paste and cook until darkened, about 1 minute. Add ketchup and chicken and cook, stirring, until chicken is completely coated in mixture.
Stir in rice, then reserved sausage mixture. Stir in olives, capers, and frozen peas. Cook, stirring occasionally to allow flavors to meld, 10 to 15 minutes. Season to taste with salt.
Serve with grated Parmesan cheese and buttered white toast.

Lidia Bastianich's Farro with Tuna and Tomatoes

2012-04-23T19:25:08Z

[Photograph: Nick Kindelsperger]

Adapted from Lidia's Italy

Why I Picked This Recipe: Everything else I've tried from Lidia's Italy has worked well, and I wanted to see what she would do with farro, especially since the recipe comes together so quickly.

What Worked: Because it is cooked separately, I worried that the farro wouldn't meld well with the sauce, but that's not the case. This really comes together as a cohesive dish, and the tuna added enough protein to make for a filling meal.

What Didn't: No complaints on this recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4 , active time 30 minutes, total time 45 minutes

1 pound farro
2 bay leaves, preferably fresh
1 tablespoon coarse sea salt, divided
10 tablespoons extra-virgin olive oil, divided
6 plump garlic cloves, sliced
1/2 teaspoon peperoncino flakes
One 28-ounce can whole tomatoes, crushed by hand
4 tablespoons capers, drained
Two 6-ounce cans tuna in olive oil
2 tablespoons fresh Italian parsley, chopped

Procedures

Toss the farro in a sieve and rinse under cold water. Let it drain, and then dump it in a large pot, along with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons of olive oil. Bring to a boil over high heat, stirring occasionally. Reduce heat to a simmer, and partially cover. Cook until the grains are cooked through, but are still a little al dente, about 30 minutes. Most of the liquid should be absorbed, but drain off any water that is left. Discard the bay leaves.
Meanwhile, add 1/3 cup of the olive oil to a large skillet set over medium-high heat. When oil starts to shimmer, add the garlic and peperoncino, stirring with a wooden spoon until the mixture is very fragrant, 30 seconds to a minute. Add the tomatoes, 2 teaspoons salt, and the capers. Let the mixture bubble for about five minutes, stirring occasionally.
While that's cooking, drain the cans of tuna, and use your fingers to flake the tuna into 1/2-inch pieces. After the tomatoes have cooked for five minutes, add the flaked tuna to the skillet. Carefully stir the mixture, so that you don't break the tuna up too much. Cook, carefully stirring every minute or so, for another five minutes.
Reduce the heat to medium, and pour in the remaining olive oil (approximately 3 tablespoons). Stir in the farro, and cook until the farro is very hot and covered in the sauce, about one minute. Season with more salt, if needed. Garnish with the parsley and serve immediately.

Venezuelan-style Arepas (Arepas Rellenas)

2012-04-19T15:10:30Z

[Photographs: J. Kenji Lopez-Alt]

Notes:

Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in wither white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N.
Crumbled cheese can be added if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta.
Arepas can also be cooked on a greased panini press or a grill over low heat.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 4 sandwich-sized arepas, active time 25 minutes, total time 25 minutes

1 1/2 cups masarepa (see note #1 above)
1 1/2 cups water, plus more as necessary
1 teaspoon vegetable oil
Kosher salt
2 teaspoons butter
Fillings as desired, such as cheese, beans, shredded chicken, or Pulled Pork

Procedures

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.
Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.

Cheese-Stuffed Colombian-style Arepas

2012-04-19T15:10:20Z

[Photographs: J. Kenji Lopez-Alt]

Notes: Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in wither white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N. Crumbled cheese can be added to the dough if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 4 arepas, active time 30 minutes, total time 30 minutes

2 cups masarepa (see note above)
2 ounces (about 1/2 cup) finely crumbled queso fresco (optional, see note #2 above)
2 cups water, plus more as necessary
2 teaspoons vegetable oil
Kosher salt
1/2 pound mozzarella or other good melting cheese, sliced or grated
2 teaspoons butter

Procedures

Preheat toaster oven or oven with rack in the center to 325°F. Combine masarepa, grated cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.
Divide dough into eight even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 5-inches in diameter and 1/4-inch thick.
Place 1/4 of cheese into center of one disk, leaving a 1/2-inch gap all around.
Place a second disk on top and carefully seal the edges all around, trying to remove as much air from the center as possible.
Use one hand to shape the edges of the arepa so that it is an even round disk.
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and place in oven until heated through and cheese is melted, about 10 minutes. Serve immediately.

Colombian-style Arepas (Griddled or Grilled Corn Cakes)

2012-04-19T15:10:10Z

[Photographs: J. Kenji Lopez-Alt]

Notes:

Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in wither white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N.
Crumbled cheese can be added if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta.
Arepas can also be cooked on a greased panini press or a grill over low heat.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 4 large arepas, active time 25 minutes, total time 25 minutes

1 1/2 cups masarepa (see note #1 above)
2 ounces (about 1/2 cup) finely crumbled queso fresco (optional, see note #2 above)
1 1/2 cups water, plus more as necessary
1 teaspoon vegetable oil
Kosher salt
2 teaspoons butter

Procedures

Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.
Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 5-inches in diameter and 1/4-inch thick.
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Continue cooking, flipping every minute or so, until arepas are mostly dry and relatively stiff, about five minutes longer. Serve hot with cheese, melted butter, or toppings of your choice.

Ripe's Cremini Farro Hash with Poached Eggs

2012-04-13T20:45:00Z

The following recipe is from the April 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Paulette Phlipot]

Chewy, nutty, and healthy in so many ways, farro is an awesome grain. There are loads of ways you can use it; chilled in a salad or stirred into a creamy risotto are just a few. Cheryl Sternman Rule, author of Ripe, has chosen to turn hers into a hash—a Cremini Farro Hash with Poached Eggs to be precise. With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner.

What Worked: Hearty, healthy, and super satisfying, this is the kind of vegetarian meal that comforts and warms, and never once has anyone wanting for meat. Okay, the egg helps.

What Didn't: It might not be the most health-minded suggestion but next time we'd up the sour cream for a more Stroganoff-like effect.

Suggested Tweaks: Swapping out the onion for a few leeks could only do good things.

Ingredients

serves serves 4 , active time 45 minutes, total time 45 minutes

1 1/2 cups semi-pearled farro, rinsed
1 small yellow onion, diced
12 ounces cremini mushrooms, wiped clean, trimmed, and finely chopped
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/4 cup dry sherry
1 to 2 tablespoons sour cream, to taste
2 to 3 teaspoons fresh lemon juice
1 teaspoon white vinegar
4 large eggs
3 tablespoons minced chives

Procedures

Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse.
In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs.
Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.)
To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately.

Serious Salads: Pasta Salad with Peas and Pesto

2012-04-11T19:30:00Z

[Photograph: Jenniger Segal]

Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4 as a side dish, active time 20 minutes, total time 20 minutes

For the Pesto:
1 cup packed fresh basil or mint (or combination), plus more for garnish
1 large garlic clove, roughly chopped (about 2 teaspoons)
1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
For the Salad:
1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
8 ounces (about 1 1/2 cups) frozen green peas, thawed

Procedures

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.
In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.