If you follow along on stories, you know I make A LOT of bowls. I make breakfast bowls, lunch bowls, and dinner bowls. And most of those bowls look pretty much the same – chicken, beans, veggies, and some sort of sauce or dip. Which is exactly what I had for breakfast this morning. But …
Sponsored by To understand Japanese rice is to understand the history of Japan itself. Traces of wet rice cultivation in Japan date back as far as 3,000 years ago during the late Jōmon period, when it’s believed the crop was introduced from mainland China to the island of Kyushu. Today, cooked white rice is a …
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin with the addition of brown sugar and dried apricots—a pleasant, tart foil to the rich and meaty filling. In the warmer months, try to find fresh, young grape leaves, which are more tender and flavorful than the jarred types. Out of season, …
Remember when Rachel Ray had her 30 Minute Meals show on Food Network? I loved that show. That takes me back to my college days when I finally had cable television for the first time and Foot Network became my new obsession. I was pretty antisocial freshman and sophomore years of college, so I spent …