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October 27, 2012 | By Noelle Carter
This week, Food editor Russ Parsons shares the secret to perfect rice pilaf. It's all in the technique: "I've been cooking rice for more than 30 years and just now discovered I've been doing it all wrong. "My epiphany came - as have so many others lately - from cookbook writer Yotam Ottolenghi. I was grilling some spiny lobsters from Pearson's Port in Newport Beach and found a recipe for pilaf with saffron, dates and almonds in one of his columns in the British newspaper the Guardian that sounded like it might be the perfect accompaniment.
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