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The muffin tin makes it so easy.
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The Modern Nonna
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Tag: Rice & Grains
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The Most Foolproof Way to Make Rice on the Stovetop (It’s SO Fluffy!)
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I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart.
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Christine Gallary
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My Favorite 30-Minute Dinner Is Guaranteed to Make You Fall in Love with SPAM
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James ParkJames Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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The One Ingredient That Makes My Fried Rice Extraordinary
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James ParkJames Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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This Cheesy Chicken Casserole Is My Biggest Weeknight Win
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Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Patty Catalano
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Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP
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Cory FernandezCory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.
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Cory Fernandez
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