I found this recipe in the New York Times a few days ago and knew immediately that my husband and I would be having it for dinner poste haste. I am always pleasantly surprised when a dish with fewer than five key ingredients is completely satisfying, and this meal did not disappoint. I added a fair amount of cayenne (I like spicy foods), and began with half the liquid the recipe called for and added just a bit more as it cooked. I served it over polenta, though it would also be very good with brown rice or whole wheat couscous (or whole grain bread as shown above). Click on the title for the the recipe...
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