Maybe it's the nostalgia that these.
It's admittedly a pinky-up take, what with the watercress garnish, and the chicken livers left whole rather than chopped into the mix, but the flavor delivers and the pickled red onions punch through the richness in such a pleasing way that I can pop an Abita and bear it until I can be in that magical city again.” —.Kat Kinsman, executive features editor.
Ginger Crispy Rice with Salmon and Bok Choy.“The gentle heat from the clay pot yields fluffy and fragrant grains of rice with a crackly, craveable golden brown crust.This best of both worlds one-dish meal is on regular rotation at my house thanks to its endlessly customizable toppings and quick clean-up.” —.
Paige Grandjean, recipe developer/tester.“Chef JJ Johnson of Field Trip restaurants in New York has a way with rice, and it is just as evident in his lively rice bowls at the restaurant as it is in the soupy, comforting pot of lemon and turmeric-scented Asopao.
The rice, yucca (or potato) and seasonings are simmered together then each serving is topped with savory spiced ground chicken, which offers textural and flavor contrast.” —.
Mary-Frances Heck, senior food editor.the molecule that makes bananas smell like bananas.
for Serious Eats.. He’s also a cocktails and spirits expert, the former senior editor at., and a huge fan of Caol Ila Scotch.
He lives in Los Angeles, where he grills and entertains outdoors as much as possible.He also loves the winter sport of curling.. Education.
(Editor: Space-Saving Canopies)