This year’s lineup of savory, sweet, and downright strange foods at the Minnesota State Fair have been announced. They’ve ...

Heat cooking oil in large nonstick skillet. If you happen to have a cast-iron pan that is large enough, that's a great option ...

The water creates steam that prevents the crust from turning into a sad, chewy disappointment. For even better results, try ...

Get ready to fall in love with these mouthwatering Cajun classics that’ll have everyone asking for the recipe.

When I first tried to make my own edibles a few years ago, I went through the trouble of decarbing flower (the process that ...

Do you have a tried-and-true dish that comes with an interesting origin story? If so, we want to hear from you!

Louise Ustler contributed her recipe for Hot German Rice to Sharing Our Finest Cookbook, a publication from the Apopka ...

When the time is up, remove the pot from heat but keep it covered. Let the rice rest and steam for another 10 minutes, then fluff it gently with a fork for light, airy grains every time.

Put the rice in a pot, and fill it with cold water to cover it just barely. Then, put a finger straight down into the pot until you’re just touching the top of the rice.

Posted: May 13, 2025 | Last updated: May 13, 2025 The drier the rice (without going “stale,” hence the covered pot on the stove), the better it is for fried rice.

Rivera prepares the rice in a caldero, the covered pot frequently used in Puerto Rican kitchens. If you don’t have one, a Dutch oven or other favorite rice pot will do.