Add the 6 tablespoons of butter and the oil and beat until the mixture resembles coarse meal.
Tender, perfectly steamed grains of rice, studded with savory mushrooms, scallions, ginger, and garlic, resting above a crispy, even satisfyingly crunchy, bottom layer of rice.I often omit the bacon and add in more mushrooms, but the recipe works beautifully whether laced with crispy pork or just veggies.” —.
Kelsey Youngman, food editor."My go-to meals always include a base of rice, plus a handful of other ingredients for texture and flavor.I like to vary these up: sometimes it's soy sauce and an egg and maybe a sprinkle of furikake or I'll throw some leftover black beans, a spoonful of salsa, and some shredded cheese on the rice.
But the one I could eat every day is yogurt rice, which combines tangy yogurt, rice, salt, and a zingy tadka, or spices toasted in ghee or oil, made with urad dal, mustard seeds, chile peppers, and curry leaves.It takes minimal effort and offers maximal comfort — hard to beat a recipe like that.” —.
Khushbu Shah, restaurant editor.
Rice Pudding with Poached Rhubarb.Warm corn tortillas or mashed potatoes, for serving.
Sprinkle chicken evenly with pepper and 2 teaspoons salt.Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.
Cook until skin is blackened, 2 to 3 minutes per side.(Alternatively, preheat oven to broil with rack about 7 inches from heat source.
(Editor: Budget Pads)