The basics are straightforward enough: press down freshly steamed or leftover rice into a pan along with melted butter or oil to form a solid, crispy crust. Modern iterations of this classic ...

Stir in the rice and the chickpeas, if using, with a wooden spoon. Pour in the stock and re- turn the sausages, cut in half, the spareribs or chops, and the drumsticks to the casserole ...

Chef Terranova heads to Dave's Marketplace to get all the ingredients for an Easter favorite: Rice/Ricotta pie.Easter Rice ...

My top picks, from Garcima and Machika, cooked up perfect paella both indoors and outdoors. The best paella pan is the Garcima Pata Negra Paella Pan; it's sturdy and has a wide surface area.

to sniff out if the rice is burning – there’s a fine line between a nice brown crust (which you want) and one that’s burnt; your hearing, because if you listen closely, you can detect the ...