Today seems to me like a good day to stir the pot—the risotto pot, I mean. Traditional recipes have you add broth bit by bit as you stir constantly, and even though you really need to stir it only now and then (so the rice doesn't stick to the bottom of the pan), a session of rhythmic, gentle stirring can be just what you need at the end of a long day.
I'm a fan of tossing in a handful of peas and baby spinach for a green-flecked dish that reminds me of spring. An added bonus: The recipe calls for half a cup of dry white wine, so choose something you'd want to drink with dinner, and feel free to sneak a sip while the risotto burbles.
Or maybe you're craving a little sweetness, possibly paired with fiery, distracting spice. Look no further than Vallery Lomas's roasted chicken thighs with hot honey and lime. Liberally seasoned with onion and garlic powders, honey, and lime zest, these crisp-skinned thighs are bathed in buttery chile sauce right at the end for heat and a glossy shine.
Traditional XO sauce is made from a pricey melange of dried scallops, dried shrimp and cured Chinese ham. Dolloped on noodles, eggs, rice dishes and the like, it brings a mild, saline funk that unfailingly boosts all the other ingredients.
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