A scoop of well-spiced, warm rice is comfort food to me. I’ll eat it by the heaping forkful, especially when I’m seeking solace in a plate or bowl. I know I’m not alone. Rice is part of so many ...

A scoop of well-spiced, warm rice is comfort food to me. I'll eat it by the heaping forkful, especially when I'm seeking solace in a plate or bowl. I know I'm not alone. Rice is part of so many ...

Melt butter in a medium saucepan over medium heat. Swirl butter until lightly browned with nutty aroma, about 3 minutes. Watch carefully. Add water and milk and bring to a boil. Whisk in grits and ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

Most spiced nuts are made with a heavily sugared syrup that causes the nuts to clump awkwardly and leaves your hands in a sticky mess. We wanted to develop a recipe that was both tasty and neat. We ...

Bring stock to a boil. Add salt and rice and stir. Return to a boil. Cover. Reduce to a simmer and cook until rice is tender, 50 to 60 minutes. To serve, thinly slice green onions diagonally, then ...

This is probably a long shot, but I lived in Austin in 1989 and 1990, and around that time frame, you all ran a recipe for spiced pecans and it won the Christmas cooking contest. I've lost it, and I ...

Chef and cookbook author Jenn Segal has dubbed these addictive nibbles “Crack Nuts.” You’ll see why after a bite. Instructions: Heat the oven to 350 degrees and set an oven rack in the middle position ...

Helen Raptis, host of AM Northwest and longtime KATU on-air personality, announced her retirement after nearly 29 years at the station. Rock fall partially blocks I-5 south near I-405 interchange in ...

For many, BATA restaurant in Tucson, Arizona is synonymous with charred food — but BATA offers so much more than just charring. “"I’ve been working on BATA since 2014,” chef Tyler Fenton told Salon ...