Miso, Japanese soybean paste, is healthy and low in fat. It gives a succulent taste to the chicken breasts, but use a light or white miso, as the darker ones are too salty for chicken.
This chelo is based on a Persian dish that would probably be made with ground lamb in Iran, but I used chicken for this version. There is a degree of difficulty in turning it out, but confidence is the best weapon. This dish looks spectacular when unmoulded, its crisp layer of rice cradling fragrant chicken and another soft, steamy layer of rice underneath.Read More
This quick, gluten-free lasagna is easy to put together. Rice noodles don't have quite the same taste as regular noodles, so amping up the flavours of the other components (like homemade meat sauce) is key.Read More
When I was in New York recently, on a local friend’s advice, I made a beeline to Fung Tu, Jonathan Wu’s wildly creative and idiosyncratic restaurant on the border of the Lower East Side and Chinatown. An alumnus of Per Se, Wu is putting his stamp on American-Chinese cuisine, recreating and modernizing the traditional dishes he remembers from his grandparents’ kitchen and using innovative concepts to elevate familiar dishes. He takes things one step further with an outstanding wine, beer and cocktail list crafted to fit his menu.Read More
This dish is a shout-out to Cuba, whose food will probably become more Americanized now that it’s easier for Americans to travel there. Chicken and rice is really the national Cuban dish and most families have their own recipe. This one is mine. It is a close cousin to paella but with Cuban spicing. Use short grain rice, either Spanish or Italian arborio.Read More
Aromatic red rice is mahogany-coloured rice that is minimally milled to keep most of its bran husk. It is also called Wehani rice. The flavours are nutty and sometimes popcorn-like. The rice is perfect for a rice salad because it is slightly chewy and does not get mushy. If you like goat cheese it can be sprinkled over the finished salad.Read More