When the risotto was very nearly done, I stirred in the heated-up duck (chopped into smaller pieces but not minced) and its
Considering the filling, I felt that the creamy, gently flavored rice pudding could use a hint of acidity and a few points
Part of the fun with this mixed-salad fried rice was that, even though shriveled in the heat, each of the greens retained its own flavor. Running into a leaf of arugula made us smile; a sorrel leaf provoked an ear-to-ear grin.
Just 36 hours ago, Jackie and I got back from three and a half weeks in Hong Kong and Japan, full of new and renewed taste memories that will surely influence what we cook and eat at home.
I know it still sounds like a lot of work, but it isn't so bad averaged out over two or three days. And it makes a good eight portions, so there'll be delicious leftovers.
Scientists have figured out a way for you to eat white rice without the guilt.
This gingery dish, with its sweet, star-anise-scented, chewy carrots and comforting eggs, has a way of making us happy.
With this single, simple enhancement -- stirring harder and faster -- you will find your risottos gaining the perfect consistency that is too often missing, even in restaurants.
This smart and simple recipe comes from our friend over at The Wicked Noodle. She stresses that you don't really need any
I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients. Risotto, then, seemed the way to go.
This is a big annual event for Jackie and me, and our first pea-season dinner is usually... peas.
No, this risotto doesn't taste traditionally Italian -- just delicious.
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I'd assumed that Japanese rice behaved like medium-grain risotto rice and would remain sticky when cool -- not so.