There is much to be said for a good single-subject cookbook. As much as I value my collection of general cookbooks, I probably reach for the more specific tomes more than any other, because I know they will have both …
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This is the kind of thing I make for myself when I’m the only one around or the only one hungry. It only works with leftover rice that has sat in the fridge for at least a few hours, but in my house that is usually …
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This salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make, light and healthy and packed with flavor that adults will love, but manageable for kids too. In this kind of …
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The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich, savory background that makes the dish more satisfying. I’ll happily …
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I’ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why - maybe a little fear that they might not be safe, or that the smell would be overpowering, or just a lack of …
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I’ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t shared them with you guys before. If you haven’t had them, they are cool and …
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