This Week's Best Recipes on Serious Eats  - Nicaraguan Arroz con Pollo: This chicken and rice dish mixed with carrots, peas, capers, olives, sausage, and ham is a classic of the Nicaraguan kitchen repertoire.
- Grilled Salmon With Thai Cucumber Basil Salad: Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course.
- Competition-Style Barbecue Chicken Thighs: Competition recipes are made to squeeze immense flavor into every bite of the meat. These thighs end with a powerful mixture of spice, sweet sauce, and smoke.
- Mapo Dofu (Tofu) With Ramps: Adapt this spicy tofu dish to spring by adding in a few big handfuls of sliced ramps.
- Cantonese-Style Hot And Sour Soup: Despite its name, hot and sour soup shouldn't be hot or sour. Chichi Wang shows you how to do it right.
- Lightened Up Zucchini Gratin: Gratin lightens up a little in this springtime take on a French home cooking classic.
- Lemon Chocolate Pie: This double crusted pie is filled with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue, then topped with chocolate frosting.
- Almond Espresso Toffee: This is a slight variation on most toffee recipes, which usually only hints at coffee, taking on notes of it from the caramelization.
- Smoky Iced Tea And Whiskey Cooler: This cocktail has a lightness that comes from the lemon juice and ginger liqueur that make for a dangerously sippable drink.
Featured Recipe  [Photograph: Romulo Yanes] They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. What Worked: Effortless? Well, basically, yes. But it's a method that produces a creamy, sweet, and soothing batch of classic rice pudding. What Didn't: No complaints here. Suggested Tweaks: You can spice it up by adding a cinnamon stick or piece of nutmeg at the get go. Or swap out the milk for any other milk you'd like: soy, rice, coconut or any nut milk would all do nicely. Reprinted with permission from How to Cook Everything The Basics by Mark Bittman. Copyright © 2012. Published by Wiley. Available wherever books are sold. All rights reserved. Rice Pudding in the Oven - serves 4 - Active time: 15 minutes
Total time: About 2 hours, mostly unattended Ingredients 1/3 cup any white rice
1/2 cup sugar
Pinch salt
4 cups milk Procedure 1. Heat the oven to 300°F. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 30 minutes, then stir. Bake for 30 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture). 2. Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more. Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used). 3. The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold. Last Week's Recipe Last week's Recipe Newsletter recipe was for April Bloomfield's Toasts With Ramp Butter And Fried Quail Eggs. Check out more recipes at Serious Eats! | 
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