Then a group of three.

Antara Sinha, editorial assistant.Pineapple Black Fried Rice.

“I am always looking for new ideas for easy, hearty weeknight meals that I can prepare quickly for dinner with my kids without fretting too much about missing a recipe step, and chef Joseph Johnson’s pineapple black fried rice fits the bill.It makes good use of leftover rice (hearty black rice, in this case, but you can use whatever rice you have), livened up with fresh, juicy add-ins like edamame, chunks of pineapple, and bean sprouts.If you have spice-averse kids (like I do!)

you can serve the chili sauce on the side for grown-ups to mix in.” ⁠—.Karen Shimizu, executive editor.

Roasted Mushroom and Vermouth Risotto.

“When I was younger, mushroom risotto was one of my favorite things to order at a restaurant.Morgan worked with local farmers to source truffles to shave onto the dish.

When truffle season is over, Joon’s guests will shave Umbrian truffles onto their stew.. Morgan isn’t simply adding truffles to up-charge customers.“There are truffles that grow in Iran.

This is a dish you’ll see with mild mushrooms growing in northwestern Iran.Truffles growing there, too.