Scotch bonnet or habanero chile.
“Cooking Hung Huynh’s Clay Pot Rice is all about listening.Once you hear the rice gently snapping and sizzling against the bottom of the covered pan, you know you’re ready to take it off the heat.
I always use an enameled cast-iron casserole (though one day I will cook this dish in a clay pot!), and it simply always delivers the most delicious, comforting 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.Air Fryer Fish Tacos.
Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this fish taco recipe.The slaw gets a pop of acidity from fresh lime juice, as well as savory notes from Mexican-style hot sauce and grated garlic.. Get the Recipe.
Crispy Tilefish with Ponzu Butter.We like to think that Japanese tilefish gets its name from its broad, overlapping scales.
(Editor: Smart Locks)