3 ounces low-moisture whole-milk mozzarella cheese, cut into 16 equal-size cubes ...

This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

The Santa Cruz Beach Boardwalk is leveling up its food game, offering everything from quesabirria tacos and Cajun shrimp ...

Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice ...

In most cases, fried rice syndrome isn't fatal, however, this was sadly the case for a 20-year-old who died from the condition in 2008. It's important to always store leftovers in an sealed ...

Rice: Use brown or wild rice for a nuttier flavor, though cooking times may vary. Water: Swap some of the water for white wine for added complexity and a touch of acidity. Consommé: Substitute chicken ...

Ingredients Take 15+20 blue pea flowers, one and a half cup short grain rice, two teaspoon sesame oil, one teaspoon chopped garlic, half teaspoon chopped ginger, and salt to taste.