Tag: rice

Arroz con Pollo

Latin American chicken and rice — a one-pot meal that feeds a crowd.

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, high heat, and the sear-and-toss technique.

Coconut Rice

Fragrant, slightly sweet rice cooked in coconut milk.

Compound Butters

Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.

Congee (Rice Porridge)

Rice cooked until it breaks down into a silky, comforting porridge.

Fried Rice

Gallo Pinto (Costa Rican Rice and Beans)

Costa Rica''s national breakfast — rice and black beans fried together with Salsa Lizano.

Hyderabadi Chicken Biryani

India''s most celebrated dish — layered saffron rice and spiced chicken sealed and steamed.

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 — the essential Caribbean 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

Funky, spicy, and topped with a runny fried egg.

Mexican/Spanish Rice

Tomato-tinted rice toasted in oil — the essential taco night side.

Mushroom Risotto

Nasi Goreng (Indonesian Fried Rice)

Indonesia''s national dish — sweet, savory fried rice with a fried egg on top.

Onigiri (Japanese Rice Balls)

Shaped rice balls with savory fillings wrapped in nori — Japan''s perfect portable meal.

Paella Valenciana

The original paella from Valencia — chicken, rabbit, and green beans with saffron rice.

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.

Pork Fried Rice

Leftover pork transformed into a quick fried rice.

Rice and Beans (Caribbean Style)

Coconut rice with kidney beans — the Caribbean staple.

Rice Pilaf

Toasting rice in butter before adding liquid — the pilaf method.

Risotto alla Milanese (Saffron Risotto)

Golden saffron risotto — the traditional accompaniment to osso buco.

Seafood Paella

Saffron rice with seafood, cooked in a wide pan to develop the prized socarrat (crispy bottom).

Shrimp Fried Rice

The classic fried rice with plump shrimp.

Sushi Rice and Rolls

A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.