Pastas and Grains

This classic dish from northern India showcases the beauty of basmati rice by perfuming it with saffron.

Basmati Rice with Saffron and Cream Pastas and Grains Cooking Pleasures Basmati Rice with Saffron and Cream Soak 1 cup basmati rice in medium saucepan of cold water 30 minutes. Drain well. Add 1 1/2 cups whipping cream, 1/2 cup water, 1 teaspoon salt, 1 teasp

Basmati-Sun-Dried Tomato Rice Pilaf Pastas and Grains Cooking Pleasures Basmati-Sun-Dried Tomato Rice Pilaf 1 tablespoon olive oil 3 tablespoons finely chopped shallots 1 cup basmati rice 1/3 cup coarsely chopped dried sun-dried tomatoes 1/2 teaspoon

Stroganoff is elevated to a new level in this creamy, rich rendition. Mascarpone cheese gives it a velvety texture, while dill adds fresh flavor.

Most papayas sold in stores haven't fully ripened, so buy one several days before you plan to make this dish to give the fruit time to ripen at home.

A juicy bacon-lettuce-tomato sandwich was the inspiration for this quick and delicious pasta salad.

Balsamic vinegar lends a rustic look to this dish. The mushrooms absorb the marinade and burst with flavor.

This fresh and light take on pesto makes spinach the star, substituting it for most of the traditional basil. It’s a great choice to pair with shrimp; its mild flavor enhances but doesn’t overpower the seafood.

Member Patricia Mock says you will always find artichokes in her pantry, so it's not surprising the favored veggie popped up in this spur-of-the-moment pasta salad she created with on-hand ingredients. To make it a main course salad, Patricia adds chicken. She says it tastes better if it's prepared in advance because the pasta absorbs the salad's other flavors.

Member Hillary Kidwell says she’d love to review recipes or restaurants for a living, “traveling around the world to sample exotic cuisines.” She’s already made a good start. On a trip to Italy a few years ago, she tasted a dish with a simple sauce of shredded zucchini and cheese. That summer, enticed by the fresh vegetables from her market, she drew on her memory of that dish to create this pasta with a sauce that “looks as good as it tastes.”