Chef-approved recipes, curated by ChefnFood and reviewed for flavor, practicality, and weeknight ease.
No cooked sauce, no simmering — the tomatoes break down in the residual heat of the pasta. Peak-August cooking with the stove on for twelve minutes.
Restaurant-plate looks, twenty-five minutes, one skillet. The orzo cooks risotto-style so it comes out creamy without any cream.
Creamier than the boxed stuff and barely more work. No flour, no lumps, no standing over a whisk — evaporated milk does the job instead.
