Orzo

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.

Served cold or at room temperature, this colorful orzo is picnic and party ready. Save yourself some time—and effort—by buying peeled and deveined shrimp, and look for bocconcini, which are tiny mozzarella balls, usually sold in water. With precut veggies, this salad is a snap.

When orzo, rice-shaped pasta, is cooked like risotto, it becomes soft and creamy. It’s a wonderful foil for pork, as well as chicken or seafood, and you can change the seasonings to match the protein. A drizzle of herby vinaigrette over the pork and orzo gives an extra zing of flavor.

Kids go crazy for this dish. It’s creamy, colorful, and, best of all, they can eat it with a spoon!

The whole idea behind this dish is that it is made from leftovers you find in the refrigerator. This happens to be one of my favorite combinations, but use whatever kind of cheese you find in the bin, and substitute any veggies you have on hand for the asparagus. It’s so good that I often make it for a quick dinner when I haven’t had a chance to get to the market.

What began as a simple side dish with a citrusy dressing became a light but appealing entrée with the addition of quickly sautéed shrimp. This can be served warm, but it’s also nice at room temperature, making it a good option for picnics or buffet spreads.