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Add the rice, ginger, and cayenne; sauté for 1 minute. Increase the heat to medium-high and add the wine. Stir constantly until the wine has been absorbed.

Add half of the broth, stir once, then simmer until the liquid is mostly absorbed, about 7 minutes. Continue adding broth ½ cup at a time, stirring frequently and adding more liquid as it is absorbed. Once the rice has absorbed all the broth, reduce the heat to medium-low.

Taste to check the texture. The rice should be firm but cooked through. If it is too hard or dry, add additional broth, ½ cup at a time.

When the rice is ready, stir in the pumpkin. Cook, stirring constantly, for 3 minutes. Stir in the cheese, then season with salt and pepper.

HOW LONG? 40 MINUTES

HOW MUCH? 6 SERVINGS

Anchovy Butter Chicken with Fettuccine

Anchovies and Parmesan cheese are a powerful duo in Italy. When heated, anchovies melt away, leaving a deep savory, salty flavor without any fishiness.

Not in the mood for pasta? Toss some mozzarella cheese on the chicken pieces after they come out of the pan, pop them under the broiler for a minute, then slap them onto a bun.

½ cup (1 stick) butter, softened

4 oil-packed anchovies

Pinch red pepper flakes

2 boneless, skinless chicken breasts, each cut horizontally through the center into 2 thin halves

Ground black pepper, to taste

¼ cup all-purpose flour

½ tablespoon garlic powder

12-ounce package fresh fettuccine

2 tablespoons chopped fresh flat-leaf parsley

2 cloves garlic, minced

Parmesan cheese, for grating

Heat the oven to 200°F.

Bring a large pot of salted water to a boil.

In a food processor, combine the butter, anchovies, and red pepper flakes. Process until smooth, scraping down the sides of the bowl as needed. Set aside.

One at a time, place each piece of chicken between sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound each piece to an even thickness of about ¼ inch.

Season each piece of chicken with black pepper.

In a wide, shallow bowl, whisk together the flour and garlic powder. Dredge the chicken through the flour, lightly coating both sides of each piece. Set aside.

In a large skillet over medium-high heat, melt a quarter of the anchovy butter. When the butter is bubbling, add 2 pieces of chicken and cook until lightly browned on the bottom, about 3 minutes. Turn and brown on the other side, another 3 minutes, or until cooked through.

Transfer the chicken to an oven-safe plate, cover it with foil, then place it in the oven to keep warm. Repeat with the remaining 2 pieces of chicken and another quarter of the butter.

Add the pasta to the boiling water and cook according to package directions. Drain and return it to the pot and add the remaining anchovy butter, tossing until it melts and coats the pasta.

Add the parsley and garlic, then toss again.

Divide the pasta among 4 serving plates. Slice each piece of chicken into thin strips, then distribute them among the plates. Top with grated Parmesan cheese.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

POWDER POWER

I’m a big believer in fresh garlic (I even use an entire head of it in some recipes, such as Head Case Pesto Chicken). But powdered garlic has a place in my kitchen, too. When I’m working with lots of fresh veggies and herbs, or roasting meats, fresh cloves are where it’s at. But when I’m doing sauces or coatings (such as breading for chicken or dry rubs for pork), powdered garlic is a must. It provides a more even and gentle flavor. And in the case of coating and rubs, it simply mixes and adheres better to the food.

Toasted Cumin and Rosemary–Rubbed Lamb Chops

Other than overcooking, there’s not much you can do to mess up lamb chops. And that makes them perfect for busy weeknights. Rub some seasoning on them, toss them in a pan with a bit of oil, and about 8 minutes later you’ve got dinner.

Use your imagination when it comes to the seasoning blend. Toss black peppercorns, red pepper flakes,