Adapted from a recipe by local food writer Susan Puckett.
From Martha Rose Shulman of the New York Times.
Adapted from a recipe in “Smoke & Pickles” by Edward Lee.
Serve with “Imperfect Rice.”
The rice recipe makes enough for 4 large rice bowls or 6 appetizer-sized ones
The goal when cooking rice this way is to achieve a thin layer of toasted crust in the bottom of the pot. The crispy layer in contrast with the fluffy layer of rice on top is a sumptuous combination. I use a 10-inch cast-iron skillet. You could seek out a stone rice crock like the ones they use in Korean restaurants, but the cast-iron pan works just fine. Make your favorite toppings while the rice is cooking. When the toppings are ready, divide the warm rice, crunchy bits and all, among rice bowls and serve.
A recipe from Mark Bittman.
Adapted from a recipe from Southern Living.
Long beans are my very favorite green beans. Make this dish with any Thai curry paste your household prefers.
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
This recipe is from seriouseats.com.
Purple-hulled pink-eye peas. I could eat them morning, noon and night. This recipe is adapted from one published in Atlanta magazine. The original calls for dried red beans, but it adapts perfectly to fresh field peas of any sort. Duane Nutter is executive chef of One Flew South at the Atlanta airport.
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.