Toasted rice pilaf

Oil, extra-virgin olive	¼ cup
Rice, uncooked	2 ½ cups
Salt, kosher	1 teaspoon
Water	5 cups

1. Heat the oil in a large saucepan over high heat until shimmering. 
2. Add the rice and cook, stirring with a wooden spoon, until the edges of the grains are translucent and each grain is coated with oil, about 2 minutes. 
3. Add the salt and water and cook, stirring, until mixture comes to a full boil. 
4. Reduce heat to medium, and let the rice simmer vigorously, without stirring, until half of the water is absorbed, 7 to 8 minutes. 
5. Cover, reduce heat to low, and cook, without stirring, until the water is completely absorbed, about 15 minutes. 
6. Remove from heat and let stand, covered, 5 minutes. 
7. Fluff the rice gently with a fork; cover and keep warm until ready to serve. 

Recipe from Food&Wine Magazine, March 2018.

Slow cooker beef goulash

Oil, extra-virgin olive	2 tablespoons
Beef short ribs, cut into 4-inch pieces	4 pounds
Pepper, freshly ground
Salt
Onion, chopped	1 large
Garlic, minced	8 cloves
Carrots, cut into 2-inch lengths	5 medium
Paprika, sweet	¼ cup
Caraway, ground	1 tablespoon
Coriander, ground	1 teaspoon
Stock, low-sodium chicken	3 cups
Thyme	5 sprigs
Bay leaves	3
Sour cream
Noodles, cooked, buttered

1. In a large skillet, heat the oil over moderately high heat. 
2. Season the short ribs with salt and pepper. 
3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
4. Pour off all but 2-tablespoons oil from the skillet. 
5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
8. Cook for 4 hours, until the meat is very tender. 
9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 

Recipe from Food&Wine.

Boneless leg of lamb with tomato-olive relish

Lamb, boneless leg with a thin layer of fat	2 ½ to 3 pounds
Wine, dry red	½ cup
Oil, olive	¼ cup
Garlic, smashed	5 cloves
Fennel seeds, crushed	1 teaspoon
Salt, kosher	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, grape-sized, halved lengthwise, cut into thin slivers, but not seeded	1 cup
Olives, kalamata, cut lengthwise into thin slivers	½ cup
Basil, fresh, minced	3 tablespoons
Rosemary, fresh, minced	2 teaspoons
Fennel seeds, crushed	1 ½ teaspoons
Pepper, red flakes	¼ teaspoon

1. Place the lamb in a resealable plastic bag. 
2. In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally. 
3. In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours. 
4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
5. Remove the lamb from the marinade, and pat dry with paper towels. 
6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
8. Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast. 
9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.