There’s a certain kind of relief that comes with knowing exactly what’s for dinner. On weeknights when I’m too tired to think ...

When I need a cozy, flavor-packed dinner that feeds a crowd without requiring a sink full of dishes, this Mexican Chicken and ...

Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high ...

Add the broth, rice, and salt ... and continue simmering for just 1 minute. The chicken should be done. Remove the pot from the heat. Stir in the parsley and Parmesan.

then close the lid so the rice stays hot. Heat a wok over a high flame and when it's hot, add about 10 grams (1/3 oz) of the lard, rendered duck or chicken fat, or oil. When the fat is hot ...