1Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
2Place the measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add the rice and salt (if using), stir to incorporate, cover, and reduce the heat to low. Simmer undisturbed until the rice is tender, about 45 to 50 minutes. Remove from heat and let sit covered to steam for 10 minutes more. Fluff with a fork and serve.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan
coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama.
Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.
In this episode of Chow-To, Guillermo visits Sarah Lee, founder of Kimbap Lab, and expert in Korean home cooking, to learn how to make Dduk Guk, a rice cake soup traditionally eaten to celebrate the Lunar New Year in Korea. This is a perfect winter soup beyond the holiday. Loaded with soft pillowy rice cakes, delicious garnishes, and a rich beef broth, this is comfort in a bowl.
Brining and roasting a turkey can sound like a monumental undertaking. But it can actually be pretty easy, and makes for a memorable meal if you use our delicious Easy Brined Roasted Turkey recipe. Follow along with Amy Wisniewski as she makes this Thanksgiving turkey in our simple video recipe. And see our Ultimate Guide to Thanksgiving for everything else you need to know.
Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.