Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
I was one of those weird half-Chinese kids who didn’t like congee. When my extended family would get together, they’d make giant pots of the stuff with an array of toppings, and I would hide in my bowl of ramen. I just didn’t think it had much flavor – plain boiled rice porridge.
Out of the May 2008 Saveur came an inspiration for an Italian-style comfort dinner...brown rice fritters topped with melted mozzarella, swimming in tangy tomato sauce. This is a great vegetarian dish, for those who still eat eggs and cheese.
This is done in two stages - you make the brown rice fritters first, and then you add the accompanying ingredients to make it Parmesan-style.
