It’s funny how tastes change — when I was a kid, I used to hate wild rice (I thought of it as “funny rice,” and I don’t mean funny in a good way), but now it’s one of my favorites. Granted, what we see called “wild” rice is actually a cultivated variety grown in California; [...]
Roasted kale and popcorn are probably my two favorite snacks (or dinners, for that matter). They’re both crispy-crunchy and can be tossed with a variety of spices and umami-rich flavors: kale with tamari and sesame and popcorn with anything from Ethiopian berbere spice blends to Indian curry powders. My only problem is that I tend [...]
Continue reading about Kale: It Just Keeps Getting More Delicious!
It’s officially fall: the pears are falling off of the trees. (Especially when you have gusting winds like we’ve been having lately.) One of my friends has so many pears lying on the ground underneath her tree that she keeps giving me more and more — she can’t bear to see any wasted. Wish I [...]
Rice is served on every continent and in nearly every country; from Asia to Latin America, it’s the staple ingredient in hundreds of cuisines. Perhaps unsurprisingly — rice is the most-consumed grain in the world — there’s a specific kind of rice to go along with all those different culinary traditions. (Christian Teubner’s The Rice [...]
Continue reading about Rice: What You Might Not Know is Delicious!
You know the rice that sticks to the bottom of the pot (or steamer) when you cook it? The crunchy, coveted, burnt-but-not-burnt grains that everybody fights over? It’s definitely the best part of the rice, but you usually don’t get much to enjoy per batch of cooked rice. Well, here’s an idea: purposely make a [...]
Americans tend to think of pizza as Italy’s national dish, but Italians — particularly northern Italians — would probably beg to differ. Wheat fields in the south give way to rice paddies in the north, and where you find rice, you’re more likely to find risotto on the menu rather than wheat-based pastas, breads, and [...]
I got the “rice browns” idea when I was flipping through a Spanish cookbook and reminiscing about the glorious tortilla españolas I’d had at the tapas bars in Spain. Unlike the Mexican corn-based flat tortillas, the Spanish version is a thick omelette consisting of eggs and fried potatoes. It’s deceptively and simply glorious. (And it’s [...]
Although I savor the occasional glass of grass-fed animal milk (raw if I can get it), I’m also a big fan of non-dairy milks. They’re a nice change of pace, for one thing, and there are endless varieties of them: rice, oat, hazelnut, hemp, almond…it seems like almost any nut, seed or grain can be [...]
Have you ever boiled a potato and helplessly watched it fall apart? Or wanted rice to clump together for the sake of eating it with chopsticks and then had to chase individual grains around your plate? Odds are, you picked the wrong type of starch for your dish. In the case of rice, short-grain and [...]
