Reprinted from the November 2008 issue of Gourmet magazine. Recipe by Maggie Ruggiero.
This classic of classics usually contains hard-to-find land snails for which rosemary sprigs are often substituted (don't ask me why). For a simpler version, you can use all chicken: 6 boneless, skinless thighs. If using rice other than Calasparra or Bomba, use only 4 1/2 cups liquid.
Excerpted from The Italian Country Table: Home Cooking from ItalyÃs Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner, 1999). Copyright © 1999 by Lynne Rossetto Kasper.
Ingredients
Rice salads are a great way to use up bits and pieces of leftover ingredients. The important things are to cook the rice in lots of water, like pasta, so that it isn't starchy and sticky and to dress the rice while it is still warm.
These beans, a good salad, and a bottle of beer to wash it all down are about all you need for a comforting Western-style dinner beyond compare.
From Bread Alone, by Dan Leader & Judith Blahnik.
Good Hmong cooks must master the art of preparing fluffy, delicious rice.
Ingredients
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby.