A hard cocktail of rain, wind, and snowflakes assaulted the farmers market last week. It was the kind of prolonged spring squall that has to make a farmer—more of whom showed up than shoppers—question his or her career choices. The only thing that sold out was coffee, because everyone’s hands were cold. A vat of…
Microplastic Warning: Experts Recommend Washing Rice to Avoid Eating Plastic
Australian researchers recommend we rinse our rice to avoid ingesting plastics, according to a world-first study measuring the levels of microplastic in rice. The lead author of the research, Jake O’Brien, said that people might consume 3 to 4 mg of plastic through a single-serve of uncooked rice. Plastics in instant rice, which undergoes more processing, were…
The Family Table: A Celebration of Home, Family, and ‘A Love That Remains’
Submitted by Cara Colon-McLauchlan, Raleigh, North Carolina Rice and beans meant home to my dad. No matter the occasion, they were his way of celebrating the place he knew and longed for always. As a child, I grew up listening to the stories of tenacity from his homeland of Puerto Rico. His memories of losing…
Rice Pudding Meets Caramel Custard in a Festive Tuscan Cake
I’ve never been to Massa and Carrara, two towns in the northwest of Tuscany, wedged between Liguria and Emilia Romagna. But a few years ago during a book launch in Volterra, I met Angela, a bookshop owner whose family had moved there from Massa and Carrara. She gave me the chance to get to know…
Rice, Noodles, and Plenty of Green Meet in This Lucky Side Dish
I often find myself looking for side dishes that can accompany main courses without overpowering them. This is a recipe that does just that. Rice and noodles combined with toasted pistachios, leeks, and zucchini is one of my favorite year-round side dishes. It also is a two-in-one dish since the veggies are already in the…
The Journey to Perfect Rice
I have nothing but tough love for those who claim they can’t cook a pot of rice. Quit acting so helpless. Cook the rice. If you screw it up, consider what went wrong and adjust. Like you do when making a sandwich. Which is much easier to screw up than a pot of rice. Not…
The 3 Italian Techniques You Need to Know to Make the Perfect Risotto
Risotto is one of the most classic, comforting, and recognizable recipes of the Italian culinary tradition. It finds its home in Italy’s northern regions, such as Piedmont, Lombardy, and Veneto, traditionally dedicated to growing rice. Risotto is one of those dishes that is usually considered part of a Sunday meal, a rich and celebratory food….
Radicchio Risotto
Use this recipe as a blueprint for any vegetable-based risotto. The best way to preserve the freshness of the vegetables is to cook them separately and add them halfway through the cooking of the risotto. For hardier vegetables such as radicchio, mushrooms, artichokes, or asparagus, briefly sauté them, just enough to wilt or soften them,…
Risotto al Nero (Squid Ink Risotto)
This seafood risotto is striking in appearance: pitch black thanks to squid ink, which also lends a distinctive briny flavor. The use of squid ink is common throughout the Mediterranean, from Venice to the coast of Tuscany to Spain, with its traditional arroz negro. In Italy, we commonly don’t associate fish with cheese—with a few…
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