Pilafs are believed to have originated in Central Asia millennia ago. It is said that the word plov or pilaf, comes from the ancient Greek
Pulsing farro in the blender releases its starch to create a rich and creamy Italian farro risotto. Parmesan Farrotto SERVES 6 VEG WHY THIS RECIPE
A small amount of ground lamb brings savory depth to a simple bulgur-based dish. Bulgur with Herbed Lamb and Roasted Red Peppers SERVES 4 to
We brighten up a dish of tender barley with sweet pan-roasted carrots and a tangy yogurt-based sauce. Barley with Roasted Carrots, Snow Peas, and Lemon-Yogurt
We swap the traditional sausage and seafood for bell peppers, fennel, artichokes, and peas in our vegetable paella. Vegetable Paella SERVES 6 VEG WHY THIS
Grilling paella gives it a rich, smoky flavor and using traditional Bomba rice creates a perfectly crisp rice crust. Grilled Paella SERVES 8 WHY THIS
This ultraflavorful paella is made using streamlined ingredients in a Dutch oven. Indoor Paella SERVES 6 WHY THIS RECIPE WORKS For a classic paella that
For a vibrant Spanish rice dish, we steam the clams in wine and stir them into the rice at the end to avoid overcooking them.
This hearty Italian risotto gets meaty, savory flavor from a small amount of browned pancetta and salami. Paniscia SERVES 8 WHY THIS RECIPE WORKS The
Letting briny shrimp and sweet bay scallops cook gently in the creamy rice guarantees perfectly cooked seafood. Seafood Risotto SERVES 4 to 6 WHY THIS