- What to do with all that extra leftover takeout rice. — Washington Post
- The science of soft-serve, and how chefs are transforming the swirl into a gourmet dessert. — New York Times
- Will this summer's massive wildfires hurt California's wines? — Press Democrat
- Why Spain's albariño is the perfect white for summer sipping. — Houston Chronicle
- In France, renowned chef Paul Bocuse makes history elevating "le fast food"; can the US be far behind? — Los Angeles Times
- Cooking to enhance the produce you've just bought at the farmers market. — Boston Globe
- What is the significance of terroir? — St. Petersburg Times
- Whether you love it or hate it, mayonnaise is an American staple that's here to stay. — Chicago Tribune
Fontanelli
Coast
Triumph
And that Washington Post article is exactly why I could not live without my wok. I figured frying leftover rice was a basic thing to do. My mom did it all my life, so now I do it...
1Of course mayo is a staple. It's used in a million different recipes.
Takeout rice wasn't a thing that existed in my house growing up. But I did learn to fried rice in college, and so if I run out of the entree to put on top, that's what I always do with it.
2Oh and restaurants like the French one already exist in the US. At least in Texas, we have the chain La Madeleine, which serves fresh salads, sandwiches, soups, and savory pastries very quickly.
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