Rice and Grain Recipes & Ideas
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Harold and Paul Make Polenta
Last week, on the same day, I encountered two very different recipes for polenta. One had a practicality born of science, curiosity and efficiency. The other was much more rooted in time and tradition. One quick, the other slow. One required a modern appliance; the other, sourcing a special, stoneground organic polenta.
Sep 14, 2014
Why Day-Old Rice Makes the Best Fried Rice
Fried rice is the ultimate easy one-pot meal: starch, veggies, and proteins all thrown together and cooked in a matter of mere minutes. It’s economical and I love to watch the transformation of a handful of seemingly random leftovers or ingredients into something very satisfying. Making fried rice isn’t an exact science: you can throw in a lot of veggies or keep it to mostly rice instead. The most important thing that you need to keep in mind when making fried rice though?
Sep 11, 2014
Kelli Dunn on Why Freekeh is the Best Old-Yet-New Grain We Need to Try
Put away your brown rice. Forget quinoa. This fall, freekeh is where it’s at. The Kitchn’s very own contributing editor Kelli Dunn has just published a brand new cookbook, Everyday Freekeh Meals, that tackles this new-to-us ancient grain head on and gives us plenty of ideas for how to cook with it. What is freekeh, exactly? Glad you asked! Here’s what Kelli has to say about the grain that inspired her whole cookbook. In short, freekeh is wheat.
Sep 9, 2014
How Do I Make Brown Rice Congee in My Rice Cooker?
Q: I have been experimenting with brown rice congee in my rice cooker. While there is a porridge setting, it does not work well for brown rice. Does anyone know how I can get delicious brown rice congee from a rice cooker meant to cook white rice? Sent by Emma Editor: Readers, what do you think? Does anyone have any experience making congee in the rice cooker?
Aug 14, 2014
How Do I Reheat Leftovers in My Rice Cooker?
Q: My rice cooker bowl is in the fridge with leftovers in it. Can I take it directly from there and start heating it immediately in the cooker, or do I have to set it out until bowl reaches room temp? Sent by Judee Editor: Readers, any advice?
Aug 6, 2014
What You Should Know If You’re Thinking of Getting a Grain Share
As we saw on Tuesday, Lyn Huckabee, co-founder of the Boston Food Swap, has a grain share, and it’s serious stuff. Every January she gets 115 pounds of grains in one big bulk pickup, which she then stores and cooks her way through over the next 12 months. I was so intrigued by this, that I had to know more. If you’ve ever considered getting a grain share, here’s what you should know. Thinking of getting a grain share?
Jul 10, 2014
Go Beyond Salads with These 5 Fresh Ways to Cook With Quinoa
We love quinoa salads — we brought you a real beauty in this green goddess salad today! — but this easy-cooking nutritious grain can go far beyond just salads. What else can do you with this pantry staple? Here are five alternative ways that you can eat quinoa throughout the day, from breakfast all the way to dessert. Quinoa is much more versatile than the salads it usually ends up in.
Jun 16, 2014
What’s the Difference Between Multigrain and Whole Grain?
Over the past few months as I’ve traveled to talk about my cookbook and teach cooking classes, I’ve paid close attention to the questions I get most frequently. Many students have mentioned how confusing they find shopping for whole grain products. Food labels don’t necessarily mention what percentage of a bread or prepared food is whole grain, and many use the blanket term “multigrain.
Apr 9, 2014
Why You Should Try Cooking Your Quinoa with Less Water
Many recipes for cooking quinoa call for two parts water to one part quinoa, a ratio that was determined by importers when quinoa first started becoming popular in this country. But America’s Test Kitchen has an interesting explanation for why that ratio may no longer work, and why using far less water makes much better quinoa.
Apr 3, 2014
Hate Mushy Oatmeal? Try This Easy Tip for Perfect Texture Every Time
Making morning oatmeal often feels like a tradeoff between texture and time. Rolled oats cook up in a couple minutes, but can quickly turn gluey and mushy. And while steel-cut oats are chewier and more satisfying, their 20- to 30-minute cooking time isn’t always convenient in the morning. Here’s a quick tip for making a bowl of oatmeal with a texture that’s just right, in about 10 minutes. It’s simple — just cook a mixture of half rolled oats, half steel-cut oats.
Mar 3, 2014
What Are Heritage Grains and Should You Seek Them Out?
I’ve been traveling for the past few weeks to promote my cookbook, Whole-Grain Mornings, and I have been really interested in the questions that have been coming up from audience members and students in my cooking classes. Some are about the book, others focus on what I really eat for breakfast, but more and more I’m getting questions about heritage grains and what they are, exactly. Are they really healthier and should we all be seeking them out?
Feb 24, 2014
Recipe: Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)
Across Asia, dumplings symbolize good luck for the Lunar New Year. In preparation for this year’s celebration, I decided to learn how to make one of my favorite dumpling dishes, the Korean hobakjuk or pumpkin porridge with sweet rice dumplings. If you aren’t familiar with the Asian tradition of sweet soups and porridges, it might help to think of this as a pudding.
Jan 29, 2014
Polenta Bowl with Garlicky Spinach, Chicken Sausage, and a Poached Egg
Ever notice how you go through phases with certain dishes — practically living off of them for months and then one day you just…stop? Back when my husband and I first moved in together, polenta featured big in our weekly meal routine. It was easy, it was cheap, and it was darn good, especially with a handful of shredded cheese stirred into the pot. But time flies and tastes change, and I recently realized that it had been years since I last made polenta for a simple weeknight meal.
Jan 28, 2014
Why I Don’t Need a Rice Cooker: Carolina Plantation Aromatic Rice Is Foolproof
I’m a member of a Facebook group where people share what they’re making in the kitchen: the trials, the tribulations, the recipes. It’s a fun group, and most of the cooks are southern like me. Recently, a member posted this, “I made really good rice!!!!!!! yeah 2014.” I responded to the post, asking what brand she used, prepared to hear about her amazing rice cooker. Her answer surprised me, though it shouldn’t have.
Jan 7, 2014
Recipe: Quinoa & Winter Squash Bake
When we think of meatless sources of protein, foods like beans, tofu, and cheese generally top the list. But one of my favorites is quinoa (shark-jumping be darned!) — not only is it a delicious and complete protein, but it’s also rich in iron and fiber, vegan-friendly, gluten-free, and unprocessed. For ethical farming reasons, I always make sure to buy Fair Trade quinoa. This season I’m baking quinoa into a savory pie with roasted winter squash and aromatic herbs and spices.
Nov 13, 2013
Side Dish Recipe for Pork Chops: Goat Cheese and Chive Grits
Grits don’t need me to wax poetic about them. People already do that. A lot. Chefs dress them up real pretty and escort them ’round the dining room with heritage pigs and heirloom whatever-the-garden-trends and call them a revelation in a way I reckon makes seasoned Southern cooks roll their eyes and scoff a little. Haven’t they been saying so all along? Grits have history the furthest thing from fancy, but from then til haute cuisine, they sure do make a meal.
Oct 29, 2013
The $500 Lotus Rice Recipe
I try out a lot of recipes in the kitchen — some good, some bad, some worth filing into a digital locker of some sort. Like wine, I rarely try the same thing twice: there simply are too many new tastes to explore. Sometimes, though, a recipe speaks to you on an emotional level. And sometimes, making it costs you $500. How did this recipe cost me $500, you ask? The cost of the ingredients totaled no more than about $10.
Oct 17, 2013
Fall Recipe: Moroccan-Spiced Carrot & Sorghum Soup
Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week. But I’ve just started using a new grain in the kitchen, and I’m quite smitten, maybe for the long run. Do you know sorghum?
Oct 2, 2013
The Best Start for Chilly Fall Mornings: Make-Ahead Steel-Cut Oatmeal
Huddled under the covers, hitting the snooze button on these chilly fall mornings? Tell me about it! With the temperature creeping lower and lower, practically the only thing getting me to rise and shine is the thought of a hearty breakfast of steel-cut oatmeal waiting in the kitchen. In anticipation of busy mornings, I often cook up a batch on Sunday to eat all week. Here’s how I do it.
Sep 30, 2013
Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries
It’s the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I’m bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don’t involve a lot of fuss — my cooking now sounds like headlines from a women’s magazine.
Aug 27, 2013
What Would Help You Buy and Eat More Whole Grains?
These days you can’t turn on the television or open a magazine without stumbling across the mention of whole grains. And for good reason: they’re packed with protein and fiber and have a wide range of interesting flavors and textures. But even so, it can still be tough to think of interesting ways to incorporate grains into daily meals. Or is it?
Jul 31, 2013
5 Easy Ways to Eat More Whole Grains This Summer
You’ve likely read a lot about whole grains in the news lately. It seems everywhere I turn, a magazine or major news source is touting their benefits, and it’s now recommended that our intake of whole grains sit right around 48 grams per day, which can feel overwhelming to many people. But it doesn’t have to be; there are a lot of sneaky, quick ways to work whole grains into your diet without sitting down to a big bowl of farro every day.
Jun 7, 2013
How to Make the Best Tabbouleh Salad
Tabbouleh is one of those dishes that lends itself towards improvisation, which is both a blessing and a curse. The blessing is that we can feel free to throw it together without a lot of stress and worry, which has resulted in many delicious, creative variations. The curse is that this kind of abandon can lead to the essence of an herb-intense tabbouleh getting lost.
Jun 7, 2013
Lunch Recipe: Couscous Salad with Cucumber, Red Onion & Herbs
Last week my husband and I packed up the car and drove nearly 500 miles to Atlanta to celebrate my sister’s wedding. I love a good road trip. It gives you time to think and to talk, and to watch the landscape of mountains and fields roll by. While free of the discomforts of plane travel, car travel does carry its own pitfalls, like the lure of fast food and gas station Slurpees.
Jun 5, 2013
Grits, Demystified: A Brief Look at a Southern Staple
“It’s the most powerful food in the landscape of American culinary experience,” according to Glenn Roberts, founder of Anson Mills, producer of handmade milled goods from organic heirloom grains. Glenn is a purist. His favorite way to enjoy the delicious milled corn dish is plain, eaten alone and with reverence. I can’t say that most of us southerners are so calm around our grits, but we do love them.
May 16, 2013
Reading Food Labels: How Can You Tell if a Product is Truly Whole Grain?
The Whole Grains Council has a symbol that will help consumers identify products that are actually made with whole grains. If a product carries this symbol, it’s guaranteed to be made with 100% whole grains. They advise you to “be skeptical if you see the words ‘whole grain’ without more details, such as ‘crackers made with whole grain.’ The product may contain only miniscule amounts of whole grains.
Apr 29, 2013
Recipe: Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives
We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in the Jerusalem cookbook. Right before pulling them out of the oven, my friend Olaiya tossed in a generous handful of kalamata olives. The result was one of the more glorious things I’ve tasted coming out of a roasting pan: warm and citrusy with a salty kick from the olives and a slight bite from a mustard vinaigrette.
Mar 21, 2013
Recipe: Honeyed Grapefruit Yogurt Parfait with Popped Amaranth
Sometimes I like to trick my senses into thinking we’re experiencing warmer, more spring-like mornings than we really are in Seattle. Case in point: this pretty, delicate breakfast recipe that’s perfectly-balanced with creamy yogurt, toasty coconut, crunchy amaranth and sweet honey.
Mar 6, 2013
Pining for Polenta? 6 Fresh Recipe Ideas
My first experience with polenta involved the pre-made slice and serve variety. Needless to say, it wasn’t until I tasted the creamy, bubbling, freshly-made version that I discovered my love for the simple cornmeal dish. And, oh, what things you can do with it! Read on for six creative recipes.1. Poached Egg over Polenta with Olive-Herb Pesto from Danielle of The Trail of Crumbs: Just one look at the photo from this recipe (above) will have you drooling over this savory breakfast dish.2.
Feb 19, 2013
Cook Almost Any Grain with This Handy Infographic Chart
If you like to whip up a pot of quinoa, millet, or brown rice for weeknight suppers, then we have just the infographic for you. Print this out — put it on your fridge, and you’ll have the right ratios of grain to water right in front of you. This great little chart is from the folks at Good Eggs (we mentioned them last week).
Feb 19, 2013
White, Brown, Black, Red, and Seasoned: All About Rice Vinegar
Rice vinegar is one of our all-time essential vinegars. For Asian-style pickles, stir fries, salads, and dipping sauces, no other vinegar can compare. Less harsh than most Western vinegars, rice vinegar can also provide a mellow sweetness to salad dressings, vegetables, and other dishes. Learn more about the different kinds of rice vinegar and get some recipes after the jump.
Feb 15, 2013
Fresh, Colorful & Nourishing: 8 Whole Grain Salads for Winter
Light yet satisfying, grain salads are the perfect meal to eat while recovering from a month of heavy holiday food. They are also very adaptable, incorporating the hardy vegetables and warm flavors of winter as easily as the bright, fresh flavors of summer. These eight recipes mix whole grains like farro, brown rice and quinoa with the fruit and vegetable stars of winter, including Cara Cara oranges, maple roasted acorn squash and golden beets.
Jan 4, 2013
How To Freeze Cooked Brown Rice
Nutty, nourishing brown rice is a great addition to rice bowls and the perfect accompaniment to stir-fries, but its long cooking time makes it a tough sell for busy weeknight dinners. Packaged, precooked brown rice from the frozen section of the supermarket makes preparation quick and foolproof enough for last-minute meals — but why pay extra when it is so simple to freeze your own portioned brown rice at home? Freezing cooked brown rice flat in freezer bags makes it easy to store.
Sep 26, 2012
Healthy in a Hurry: 6 Ways to Use Leftover Cooked Grains
Making big batches of grains and refrigerating or freezing the leftovers1. Add them to soups. Chewy whole grains add a new textural dimension and extra nutrition to any type of soup or stew. Beyond chicken and rice, try barley in split pea soup or farro in a hearty minestrone.2. Toss them in salads. You can either use cooked grains as the basis for a hearty grain salad, or add grains to a vegetable- or bean-based salad, like this chickpea, barley and zucchini ribbon salad.3. Bulk up frittatas.
Sep 14, 2012
Hot Breakfast Recipe: Baked Pumpkin Steel Cut Oatmeal
Eating a hot breakfast is a challenge in the fall as mornings get darker and colder and we snuggle into warm beds until the last possible second. But eating a hot breakfast just makes the whole day better, don’t you think? The answer is to make your evenings work for you, and to prepare a hot breakfast the night before. I have found that one of the best ways to do this is oatmeal. But oatmeal is mushy, you say! Reheated oatmeal for breakfast? No thanks. Well, hold on a minute.
Sep 13, 2012
3 Tips to Help You Make Perfect Oatmeal
In the warmer months, yogurt and granola are my go-to breakfast. As fall approaches, I start making more and more oatmeal and each year I aim to perfect this relatively simple breakfast. With these three main tips, we’re pretty close to perfection.People like their oatmeal in very different ways. Not just the toppings, but the preparation itself. Some like it uber-creamy and soft while others prefer oats that are more chewy and toothsome.
Sep 12, 2012
Recipe: Brown Rice Bowl with Maple-Glazed Tempeh & Tahini-Miso Dressing
A bowlful of brown rice, tempeh, kale, and other veggies has “health food” written all over it, but in our house we hardly think of this recipe as macrobiotic or vegan or anything else but satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner.
Sep 12, 2012
Whole Grain, Whole Wheat, Multigrain: What’s the Difference?
We all know we should be consuming more whole grains and fewer products made from refined grains, but that doesn’t make the bread aisle any less confusing. Is multigrain the same as whole grain? And where does whole wheat fit in? Here’s a quick guide to these three common, sometimes confusing terms. • Whole grain means that all parts of the grain are used, including the nutritious germ and bran.
Sep 12, 2012
A No-Fuss Method for Cooking Almost Any Whole Grain
I don’t bother with carefully measuring water or fiddling around with getting just the right flame when I cook whole grains on the stove. Instead, I cook pretty much every type of grain using the same no-fuss method — with great results every time.Basically, I use the same method for cooking whole grains that I use for cooking pasta: I simmer the grains in a good amount of salted water until they are the right texture, and then drain them.
Sep 10, 2012
Recipe: Baked Eggs With Creamy Polenta, Spinach & Garlic
I had my first experience of the Nickel Diner in downtown Los Angeles a few weeks ago, and you can bet I zeroed right in on the “Eggs Baked on Polenta with Spinach.” My decision did not go unrewarded. In fact, I couldn’t stop thinking about this dish and its divine trifecta of savory breakfast treats, even after I’d boarded my plane and flew home. The creamy polenta was the first piece of the puzzle.
Sep 3, 2012
Word of Mouth: Ugali
Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet.In Kenya, ugali is one of the most common dishes you can find. Served with meat or mashed vegetables, it’s practically the national dish. It’s found throughout Africa, in fact; in South Africa it may be called pap, and in Zimbabwe you can find it by the name of sadza.
Aug 21, 2012
Cooking for One? The Rice Bowl
The rice bowl is perhaps the perfect Cooking for One dish. Besides the fact that it is assembled in individual portions, it offers variety and versatility and a fantastic opportunity to clean out the refrigerator. Read on for a roundup of rice bowl recipes.Rice bowls are different than fried rice in that the flavor components are arranged on a bed of rice rather than mixed or stir-fried in.
Aug 8, 2012
How To Make the Best Granola
Do you love granola? Do you make it at home? Here is our very best recipe for you — a step-by-step tutorial to help you make wonderful granola, and also to let you customize it to your taste. This is a basic template to memorize and customize in your own kitchen, to please your every granola desire.
Jul 18, 2012
Top Yogurt with Tiny Crunchy Grains: How To Make Toasted Amaranth
I find breakfasts this time of year pretty exciting, mainly because I can subsist on yogurt and fruit and be quite happy, and summer fruits are finally here! But I also have a little secret up my sleeve: toasted amaranth.If you’re not familiar with amaranth, it’s a seed that folks generally lump into the category of “whole grains” (like quinoa). It’s gluten-free and especially high in protein and calcium.
Jun 7, 2012
Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas
Stir-fries aren’t usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what’s-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch.
Apr 30, 2012
5 Tips to Help You Make Better Granola
I eat Greek yogurt and granola for breakfast most days of the week. I started perfecting granola at home when I got tired of buying dry, tasteless, over-priced granola at the store. Now I make it weekly, and have some tips and tricks so you, too, can avoid disappointing granola.
Mar 28, 2012
Cooking with Leftovers: Risotto Cakes
One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle.As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried.
Mar 22, 2012
The One Tip That Will Make You More Confident When Cooking Risotto
Perhaps the trickiest thing about risotto is knowing when it’s done. Like pasta, you want to cook the rice to al dente — it should be cooked through but still have just the slightest bite to it. How do you know when risotto is cooked to that stage?
Mar 5, 2012
Recipe: Brown Rice Bowl with Lemongrass, Tofu, and Cashews
Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… We eat a lot of brown rice in our home, and as much as my partner and I enjoy its nutty flavor and health-giving properties, it can get a little monotonous. Mix it up with chewy baked tofu, crunchy cashews, and the zesty flavors of lemongrass, ginger, lime, and cilantro, however, and we’ll fight each other for the last bite.
Feb 28, 2012
Avoid Soggy Quinoa: Helpful Tips from Bon Appetit
It’s happened to many of us, myself included. You’re looking for a quick weeknight meal, so you roast some veggies and put a pot of quinoa on the stove. The result? A mushy, soggy, uninspired dinner. Last week on the Bon Appetit blog, they discussed the best way to cook quinoa and why it can often get soggy. No surprise: it’s user error, and there are a few quick tips to make sure it never happens again. 1) Cook Smart: First things first: don’t overcook your quinoa!
Feb 27, 2012
Can I Prepare Oatmeal and Leave It at Room Temperature Overnight?
Q: I adore overnight oatmeal but due to repairs I will be left without a fridge next week.I was wondering, do you think the oats can be left at room temperature? Will they still soak up the liquid?Sent by SerenaEditor: Serena, do you mean uncooked muesli-style oatmeal? Or overnight steel-cut oats? I do prep oatmeal with steel-cut cuts (with water, not milk) and leave it at room temperature overnight, but I wouldn’t make more than a single day’s batch at a time.
Feb 7, 2012
Recipe: Banh Chung (Vietnamese Rice Cakes for the Lunar New Year)
Tết, or Lunar New Year, is just around the corner, and for many Vietnamese this means getting together with family, wrapping sticky rice cakes the same way their ancestors have been doing for thousands of years, and telling stories about the ancient King Hùng Vương. Legend has it that when the time came to choose his successor, King Hùng Vương asked each of his 18 sons to prepare a dish worthy of offering to the ancestors.
Jan 18, 2012
Breakfast Recipe: Slow Cooker Spiced Porridge for a Crowd
I love lazy holiday weekends, emphasis on the lazy. This creamy slow-cooker porridge of steel-cut oats, dried fruits, and spices cooks overnight and is ready when we wake up. Perfect for when I have family visiting and want an easy breakfast that makes everyone happy. Make another pot of coffee and bring on the lazy morning! Cooking steel-cut oats and dried fruit in a slow-cooker does something amazing to both.
Dec 15, 2011
Recipe: Couscous With Chickpeas, Fennel, and Citrus
Have you ever caramelized fennel? Browning this vegetable in a skillet transforms it into something completely different from its crisp, raw state; all but a trace of the anise flavor melts away and the fennel becomes tender, mellow, and sweet. Caramelized fennel melds perfectly with the textures and flavors of nutty chickpeas, succulent olives, orange, and lemon – and spooned over couscous, it makes a quick-cooking, bright yet hearty dish.
Nov 2, 2011
Recipe: Grits with Corn, Goat Cheese & Roasted Tomatoes
If you haven’t already noticed, Southern cooking is more than just a rising trend. And not just in the South, but all over the country. New cookbooks are hitting shelves daily, pimento cheese was declared a hot food trend of 2011 (say what?!), and Southern chefs are finally getting the national recognition they deserve.
Jul 11, 2011
Keep Stovetop Grains from Sticking: Wait 10 Minutes!
Cooking rice on the stove often results in a stubborn layer of cooked grains stuck to the bottom of the pot. But there is an easy trick to loosening that layer that works every time, with every type of grain. When the cooking time is up, remove the pot from the heat and let it sit, covered, for 10 minutes. That’s it. During that time, the bottom layer of grains will loosen from the bottom of the pan and can be easily scooped out with the rest.
Jun 27, 2011
Recipe: Pomelo Couscous
With all the citrus that grows here in Southern California, we’re always searching for new ways to use these fruits – French toast, roasted vegetables, dust… We often add citrus zest to couscous dishes and this time we thought, why not add the juicy segments? Sweet pomelo was the perfect fruit for this experiment, and the result is a dish we can’t get enough of!
Apr 20, 2011
Portable Lunch Idea: Onigiri (Japanese Rice Balls)
Japanese rice balls, called onigiri or omusubi, are compact triangles of cooked rice stuffed with a tasty filling and often wrapped in a sheet of toasted nori. Cute, portable and healthy, they’re one of our favorite ways to eat lunch on the go. In Japan, onigiri can be purchased at any convenience store or supermarket, but they’re also often a homemade treat tucked into lunch boxes.
Apr 14, 2011
How Can I Keep Rice Noodles from Sticking Together?
Q: I love incorporating Asian rice noodles into my stir fries, but they always tend to stick together like mad! After soaking in hot water to cook, I’ve tried quenching in cold water or coating with some sesame oil before tossing into the stir fry, but neither method has worked for me.I’d rather not have to drench them in oil. Any ideas to keep my rice noodles separated?Sent by AshleyEditor: Ashley, our biggest tip for you is: Make sure you’re not overcooking the noodles.
Sep 20, 2010
Toasted Oats Are the Secret to Making the Best Steel-Cut Oatmeal Ever
I am a major steel-cut oatmeal fan. A bowl of it keeps me happy all morning long, with its chewy texture, creamy consistency, and nutty flavor. You might think that it can’t get much better than a splash of milk and spoonful of brown sugar over top, but here’s something else you have to try: toasted steel-cut oats. Toasted oats aren’t some fancy new product for your shopping list — it’s something that you can do yourself!
May 3, 2010
Polenta with a Leek and Mushroom Ragu
Every week we bring you our favorite recipes and other good eats from our friends at Serious Eats. This week we couldn’t pass up this meatless supper of polenta and leeks! Read on for this plus stir-fried squid, how to temper chocolate, favorite matzo recipes, and Cajun compound butter!• Seriously Meatless: Polenta with a Leek and Mushroom Ragu – Creamy, rich, and meatless. Delicious!• What Are Your Favorite Matzo Recipes for Passover? – Matzo brei? Apple cake?
Mar 25, 2010
Trader Joe’s Is Carrying Proper Sugar at Last!
We do quite a bit of our shopping at Trader Joe’s. It’s nearby, relatively inexpensive, and well-stocked with many of the fun foods we enjoy (hello prosciutto!). We buy most of our grains and produce items at a local co-op or the farmers market, and a lot of our other food comes from TJ’s. We’ve always been annoyed, though, at the baking section.Trader Joe’s, at least in our part of the world, has never carried “proper” sugar, or sugar you can bake with.
Jan 15, 2010
Making Horchata: Which Rice Is Best?
Last week’s post on aguas frescasthreeIn Spain, where horchata originated, the beverage is made with chufas, or tigernuts. Cooks throughout Latin America often use rice or morro, jicara, or sesame seeds. Other typical ingredients include water, milk, almonds, sugar, cinnamon, vanilla, and lime. With or without dairy, the drink is incredibly creamy, cool, and thirst-quenching.Most recipes for Mexican-style horchata call for generic long grain white rice.
Aug 20, 2009
Stop! Don’t Re-Roll Your Scraps!
Every food guru on the planet tell us that re-rerolling our scraps of dough, be it cookies, pie crusts or biscuits, won’t make for the prettiest goods. Although we all know it’s true, we usually try to weasel out a few more usable pieces. Instead of ending up with those few odd shaped outcasts, try this easy tip that will further another meal down the road…It’s a simple fact that cutting circles from square pieces of dough leaves left over bits and pieces.
Jun 8, 2009
Quick Tip: Season Your Molcajete With Rice
Do you use a molcajeteWe picked up an inexpensive molcajete at Chicago’s Maxwell Street Market last year, but it’s left bits of rock in our food every time we tried to use it. Not tasty. We were ready to replace it when we learned it has to be properly seasoned – with rice!Molcajete’s are traditionally made of volcanic rock, but inexpensive versions are often made of concrete and other soft stones, making them softer and more sandy.
Feb 25, 2009
Tips: Bay Leaves in the Pantry
Why is there a bay leaf in our flour canister?Years ago, in the midst of a moth infestation, we read that bay leaves repel pantry insects. Everyone from beetles to weevils, moths, cockroaches, ants, and flies is said to hate the herb’s fragrance. The leaves can be placed in containers of flour, rice, and other dry goods, or taped inside cupboards and shelves. Of course, this should not preclude other bug deterring efforts like regular cleaning and storing foods in airtight containers.
Nov 14, 2008
Recipe Review: Polenta with Andouille and Broccoli Rabe
We mentioned on Friday that we were planning on cooking this recipe from Epicurious: Chinese Broccoli With Sausage And Polenta. We made this on Saturday and we and our dinner companion were quite enraptured.It’s a very basic and easy one-bowl meal, though, and we were surprised at how quickly it came together. You just cook polenta, stirring occasionally, then fry up some smoked, spicy sausage and some bitter greens and pile them on top of the deliciously creamy polenta.
Apr 21, 2008
Recipe: Simple Rice Pilaf
Pilaf makes a quick and elegant side dish to almost any meal. You can buy pilaf mixes at the grocery store, but we think it’s just as easy–or easier–to make it yourself and then fancy it up with whatever veggies and seasonings you like!The basic method for pilaf is not all that different from making regular rice. The main difference is that when you make pilaf, you saute the grains of rice before adding the liquid.
Mar 27, 2008
Bacon Salt: Vegetarian AND Vegan?
Our friend Michael of Herbivoracious (and of that splendid spicy chickpea stew) tells us, to our surprise, that bacon salt is both vegetarian and vegan! To demonstrate, he makes a vegan Farro with Collard Greens and Bacon Salt.More thoughts below…Like Michael we try to avoid artificial seasonings, but if any of you are going vegan for the New Year (permanently or temporarily) and need a way to ease off that meaty diet of the holidays, this might be helpful.
Jan 10, 2008