The key insight to this version of fried rice is to boil the rice in lots of water like pasta, rather than steaming it in a precise amount of water as usual. This is a way to use freshly cooked rice and have each of the rice grains separate vs. the natural tendency to form Read More …
This Central European classic was an accompaniment to a pork roast, the comfort food of Carol’s childhood. It was easy and very good. Note that this was started the day before, rested overnight in the refrigerator to meld the flavors, and then reheated the second day. This version is adapted from a favorite cookbook, The Read More …
I spotted a recipe in the Food Network Magazine which I thought was worth trying since Carol likes barley, which is a low-glycemic and high fiber alternative to rice. It turned out well, including being surprisingly creamy. Since we had whole barley (vs. the quick-cooking pearl barley in the original recipe), that is what I Read More …