Coconut curry rice with chicken and cauliflower

I was flipping through my copy of the July 2010 issue of Food and Wine Magazine I had just received the other day and was inspired by this little snippet about how Laurent Gras of L20 uses a rice cooker to make this Ginger Chicken and Rice dish. I love using a rice cooker to make rice. As long as you follow the rice cooker's rice-to-water ratios, it comes out perfect every time. My version is inspired from his recipe.

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Posole with pork, black beans, rice

I've done some recipe research on posole in the past and discovered that the thing that defines a posole is the hominy. I'm sure there is an original version somewhere that is considered authentic but I found so many variations of posole that I felt ok to make my own version. As long as I have hominy, I should be good. So this version comes to being because of leftover carnitas, rice and tomatillo salsa from this past weekend.

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Weeknight Paella

Paella is a dish that often evokes a sense of celebration. It's traditionally made for gatherings and celebrations. I'm definitely breaking from tradition here and walking the fine line of authenticity; therefore, I'm hesitant to actually call my dish paella. For one thing, I'm not even cooking it in a proper pan. The name of the flat-bottomed pan that is used to make paella is also called paella. My paella pan is big enough for 8. Not a good fit for Wednesday night. So, I've opted for a more utilitarian saute pan.

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Do kids eat risotto?

The short answer? Yes.

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