Chicken and rice is a comfort food classic, but it won’t comfort anyone if the rice is mushy and the chicken dry. We set out to foolproof a recipe scaled for two.
The currant jam transforms into a thick, clingy glaze for the chicken.
Canned beans are a convenient shortcut, but we hoped to fool eaters into thinking we'd spent hours in the kitchen.
Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for jambalaya.
This dish traditionally uses beans and chili sauce rarely seen beyond California. We wanted to recreate this regional recipe with nationally available supermarket ingredients.
Forget about canned soup. Homemade soup tastes better than anything out there, and with our recipe, it's dinner in 30 minutes.