Rice is rice, right? Wrong. After many more rice fails than I’d like to admit, I have a little cast-iron Dutch oven that is basically my dedicated rice pot, because it holds the steam in so well that ...

For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

Every week, my girlfriends and I cook dinner for each other. Whoever hosts provides all the food and wine, and handles the entire cleanup. It's a pretty sweet deal, and it gives all eight of us a ...

Despite my very best intentions, I’ve always found cauliflower rice to be a bit of a disappointment. There’s nothing exciting about eating a bowl of mush, especially when there is actual rice to be ...

Basil fried rice gets a fresh twist with the addition of sweet, juicy tomatoes. This vegetarian version is bright, fragrant, and full of flavor, thanks to the mix of basil, tomatoes, and perfectly ...

“My advice to people at home is bronzing rather that blackening,” says Chef Paul Prudhomme. “This avoids the smoke and the risk of handling a red-hot skillet while still achieving an excellent result.

The coat of this bronzed tilapia is golden and caramelized from the cooking method. The secret to bronzing is to keep the skillet at a medium temperature. The tilapia should take 4 to 5 minutes to ...

Like many people from the Asian subcontinent, a meal without rice is incomplete in my home. Making rice each day can be cumbersome; one way to alleviate that is to have plain rice premade in the ...