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 [...]
These Asian vegetables are slowly creeping into mainstream American cuisine. They taste a bit spicier than the small red radishes we’re used to, but you can use them in a similar fashion. I particularly like them shredded into Asian salads–they add just the right amount of crunch and flavor. Their hard texture also means that [...]
