Techniques | Cook's Gazette

Cooking Basmati Rice

by Fadia Jawdat My mother and grandmother cooked rice daily. In our house in Lebanon, the main family…

I wrote about using the pressure cooker for preparing jasmine rice in the very first issue of the…

Paella can mean several things. It’s the name of a rice-based dish with poultry, seafood or game, depending…

I wrote about making risotto in the pressure cooker in the first issue of the Cook’s Gazette, winter…

Photo by Zak Yasin While I could make the case that fried chicken is the perfect dish…

Photos above by Zak Yasin In 1980, Shizuo Tsuji released the first edition of his groundbreaking Japanese cookbook,…

Photos above by Zak Yasin Nimono, the Japanese method of simmering an ingredient in a flavored liquid, is…

Photos above by Zak Yasin It was the fall of 1966 and my boyfriend at the time had…

Photo above by Steve Lebeau Yields 30 mini bao Dough Cabbage and Pork Filling Garlic Chive, Tofu,…

Hon Kee Restaurant’s turkey to-go Fifteen years ago I was on the WGN Radio Thanksgiving morning show. It…