Apparently, a few of you have been wondering when we'd post a rice theme. This week, we're looking for savory rice preparations that stand out from the ordinary. Is there a fabulous pilaf that your grandmother used to make? Perhaps you make a killer congee, or jambalaya fit for a queen. If so, it's time to throw...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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The egg is seasoned with pepper, a little salt and sesame oil.
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Very large shiso leaves.
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We washed and dried the shiso here, but we also had great success cleaning it with a dry paper towel.
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Tiny lardons -- mmm!
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We tried this recipe with long grain and short grain rice, and preferred it with short grain. Try arborio or sushi rice for a nice twist.
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Once the rice is added, things move quickly.
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The bacon is added, then the egg.
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