This dish is inspired by two rice dishes: pilaf and maqluba. In a pilaf, the rice is sautéed to lightly toast the grains and then steamed in a flavorful broth, along with aromatics such as onion, garlic, and spices such as cumin and coriander. When ready to serve, the rice is fluffed to separate the…

This slaw is the Goldilocks of coleslaws. It’s slightly sweet, but not too sweet. Slightly creamy, but not too creamy. Juicy, but certainly not too wet. It has a bite, but not too sharp. The only category where it doesn’t compromise is texture: It’s very crunchy. After all, a crispy, crunchy slaw is non-negotiable. I…

This is my “I can’t deal” potato salad. (It’s also my favorite potato salad.) In the heat of the summer, when it’s too hot to move, it’s nice to have a few easy recipes to rely on when you simply can’t cope with cooking. These recipes hit the spot without making you sweat unnecessarily over…

When I ask a chef for a recipe to print in this column, I know it’s no small request. It’s the core blueprint of their business. A storehouse of value and trade secret all in one. Amazingly, most agree. But when I showed up at Tia’s Big Sky Artisanal Mexican Restaurant to pick up my…