This is the point in the week when an ambitious meal plan loses its glossy appeal (I’m looking at you, 18-hour ramen broth) and a simple hearty meal wins by a landslide.
A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.
Using a few modern conveniences like microwaveable rice pouches, the classic Spanish dish can be a weeknight meal.
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