Tag: rice
29 recipes
Arroz con Pollo (Chicken and Rice)
Latin American one-pot chicken and rice with sofrito, saffron, and peas — weeknight comfort across the Americas.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Cacio e Pepe Risotto
The cacio e pepe flavor profile applied to risotto — creamy, peppery, cheesy.
Chicken Biryani
Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.
Chicken Korma
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Chicken Mole
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Classic Fried Rice
Day-old rice stir-fried with egg, vegetables, and soy sauce — the Chinese takeout staple done right at home.
Coconut Rice
Fragrant jasmine rice cooked in coconut milk — a Southeast Asian and Caribbean staple, ready in 20 minutes.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Congee (Chinese Rice Porridge)
Silky rice porridge simmered until creamy, topped with ginger, scallions, and a soft egg — Chinese comfort food.
Gallo Pinto (Costa Rican Rice and Beans)
Costa Rica's national breakfast — rice and black beans stir-fried with Salsa Lizano and served with eggs.
Hyderabadi Chicken Biryani
Layered chicken and basmati rice with saffron, fried onions, and aromatic spices — India's celebration dish.
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Jamaican Rice and Peas
Coconut rice with kidney beans, thyme, and scotch bonnet — Jamaica's essential Sunday side dish.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Kimchi Consommé
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Kimchi Fried Rice (Kimchi Bokkeumbap)
Spicy, tangy fried rice with aged kimchi, gochujang, and a crispy fried egg — Korea's favorite leftover meal.
Mexican/Spanish Rice
Tomato-tinted rice toasted in oil — the essential taco night side.
Mushroom Risotto
Creamy Arborio rice with sautéed mushrooms, white wine, and Parmesan — Italy's most comforting rice dish.
Onigiri (Japanese Rice Balls)
Shaped rice balls with savory fillings wrapped in nori — Japan''s perfect portable meal.
Paella Valenciana
Saffron rice with chicken, rabbit, and green beans cooked in a wide pan — Valencia's original paella.
Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Perfect Steamed Rice (Absorption Method)
The foundation of half the world's meals. Master the absorption method.
Pork and Ginger Dumplings (Jiaozi)
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Rice and Beans (Caribbean Style)
Caribbean coconut rice and kidney beans with thyme and scotch bonnet — a staple side dish.
Rice Pilaf
Toasting rice in butter before adding liquid — the pilaf method.
Risotto alla Milanese
Golden saffron risotto with Parmesan and butter — Milan's signature rice dish and the classic pairing for osso buco.
Seafood Paella
Saffron rice with shrimp, mussels, and squid cooked in a wide pan — Spain's coastal celebration dish.
Sushi Rice and Rolls
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.