Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles?
Golden Rice Co. , a pop-up run by the mother and daughter team of Farah and Sophia Parsa, was originally a backyard supper club that ran for five years.
Listen 57 min MORE America has its wheat, the world has its rice. Good Food focuses on the long and short of this global staple. Photo by Nik Sharma.
Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This week, Good Food gets granular with rice how it s grown, how it s cooked, and how it s eaten. Dr. Amber Spry opens her identity politics class each semester by asking students to share how their family cooked rice. Culinarian historian Michael Twitty shares how red rice came to the American South by way of Western African. Rice royalty Robin Koda documents her family’s legacy of growing Japanese rice in California. Matt Goulding explores the controversy over paella in Spain. The history of the rice cooker is explained by Anne Ewbank. Finally, Sophia Parsa is making tahd
Golden Rice Co. , a pop-up run by the mother and daughter team of Farah and Sophia Parsa, was originally a backyard supper club that ran for five years.
Food|Cooks Turned Instagram Into the Worldâs Greatest Takeout Menu
Credit.Video by The New York Times
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Cooks Turned Instagram Into the Worldâs Greatest Takeout Menu
During the pandemic, entrepreneurial chefs have reshaped food culture across the country with tiny, homegrown pop-ups that thrive on social media.
Credit.Video by The New York Times
Jan. 26, 2021
LOS ANGELES â Working as a cook at Rustic Canyon in Santa Monica, Calif., Jihee Kim made dimpled, tender malfatti, and green pozole bobbing with mussels and clams. But all the while, she dreamed about opening her own place.
It would be like her favorite banchan shops in Busan, South Korea, where she grew up. Ms. Kim would sell starchy Japanese yams braised in soy sauce, delicate omelets rolled into perfect spirals with seaweed, and cucumber fermented with sweet Korean pears.