Podcasts about rice recipes

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help every person master the art of rice cooking. Dr. N'Kosi Oates is a curator and assistant professor. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help every person master the art of rice cooking. Dr. N'Kosi Oates is a curator and assistant professor. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help every person master the art of rice cooking. Dr. N'Kosi Oates is a curator and assistant professor. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits. And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We'll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees. Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice. GUESTS: Tassos Kyriakides: Certified Olive Oil Sommelier and Assistant Professor of the Yale School of Public Health Ghoufran Allababidi: President of the Tree of Life Educational Fund (@TreeofLifeEducationalFund) Rebecca Crosby: Board member of Tree of Life and a retired pastor of the First Congregational Church of Old Lyme Wafa Shami: Food blogger behind Palestine in a Dish and author of several children's books, including Olive Harvest in Palestine. (@palistineinadish) JJ Johnson: James Beard Award-winning cookbook author and the founder of FieldTrip in New York City, a trio of restaurants focused around rice. His latest book is The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table with Danica Novgorodoff (@chefjj) (@novgorodoff) (@fieldtripusa) Learn More:Education in a BottleWafa Shami's recipe for Chicken Musakhan Featured Recipes from The Simple Art of Rice:Seafood PaellaFilipino AdoboBibimbap with Pickled Vegetables This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

#41. Welcome to the first episode of season two of The meez Podcast! We are excited to introduce our first guest, JJ Johnson. JJ  is a James Beard Award-winning chef, TV Personality, and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. He has been featured on multiple television shows, and has his television show called 'Just Eats with Chef JJ' on CLEO TV. Chef JJ's cookbook with Danica Novgorodof, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table," was listed as one of New York Times Best Cookbooks in 2023. Chef JJ's signature cooking style combines culturally relevant ingredients and classical techniques with a global point of view.At FIELDTRIP, his made-to-order rice bowl shop that debuted in 2019, Chef JJhighlights rice as a hero ingredient and showcases it in recipes sourced from around theworld. As one of the only fast-casual restaurants on Esquire's “America's Best NewRestaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethicallysourced vegetables and proteins, creating a flavorful and diverse dining experience.The brand's motto, "Rice is Culture,” was born out of Chef JJ's belief that rice is theuniversal ingredient that connects us all and can be found at the center of the table inalmost every community.In this episode, JJ and CEO of meez, Josh Sharkey, talk a lot about the restaurant, the story behind the dishes, different kinds of rice, and how JJ is overcoming some of the challenges of scaling FieldTrip to multiple locations. They also discuss how becoming a parent can make you a better leader, and thinking about how Josh and JJ's kids getting into the food business makes them feel. We hope you enjoy the show!  Where to find JJ Johnson: WebsiteInstagramLinkedInFacebookTwitterWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**: Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe UploadsIn this episode, we cover:(03:30) Puerto Rican ingredients and the headache to try and order them in the states(04:52) All about FieldTrip(07:10) The varieties of rice featured on the menu(07:59) JJ's goal of identifying rice farmers(09:42) The beauty of a simple menu(11:50) The ins and outs of properly cooking rice(17:35) Lessons learned from scaling FieldTrip(22:03) How FieldTrip is about empowering its employees(31:04) How parenting influences leadership(40:12) Crunchy rice in different cultures(44:26) What five years from now looks like for JJ(45:51) Auditing personal growth

[REBROADCAST FROM September 12, 2023] Rice is a staple ingredient in most cultures, and yet it can be deceptively tricky to make! Chef JJ Johnson hopes to help with his new cookbook, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He joins us to discuss, and takes calls from listeners with their rice questions.

It's cold outside, so to warm things up Spoonie is doing a show about Caribbean food. She's making jerk chicken, but Tongs is nervous about trying spicy food. How will they handle the heat in the kitchen? Celebrity chef JJ Johnson shares his own jerk chicken recipe, and kid guest Leia talks about her favorite food from the Dominican Republic...platanos! Cultural tastemaker, family man and renowned American chef, JJ Johnson is most recognized for his innovative approach to African Caribbean cuisine. His work has earned him numerous accolades, including the James Beard Foundation Book Award and a two-time spot on the Nation's Restaurant News Power List. He has been featured on a variety of TV shows including Food Network's Chopped, Netflix's Street Food and Selena + Chef on HBO Max and hosts his own show, 'Just Eats with Chef JJ' airing for its fifth season on TV One's network Cleo TV this fall. Chef JJ's highly anticipated cookbook, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, will be released in September 2023. At FIELDTRIP, JJ's rapidly growing multi-unit fast casual rice bowl concept, he champions sustainability, working with local rice farmers and producers to source the freshest ingredients. With four locations throughout New York City, he is a community advocate for food justice and equity raising awareness within the industry.

This week on Cooking Issues, Dave is joined by award-winning author and acclaimed chef JJ Johnson. His discusses his latest book, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, which is available at a discount for our Patreon Members. Hosted on Acast. See acast.com/privacy for more information.

Whether you're a fan of minute rice, bottom-of-the-pan crispy rice, or enjoying rice from the rice cooker, Chef JJ Johnson's got you covered. JJ joins us this week to talk about his 10-year research into rice, getting people to cook it more, and taking rice dishes to the next level. It's no wonder why his One is a recipe for Cinnamon-Spiced Lamb Rice, a dish he assures us will make it into everyone's Thanksgiving table. JJ is the Chef and Founder of FIELDTRIP and the author of the new book The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. You can follow him on Instagram at @chefjj.Help support The One Recipe with a donation of any amount today.

Sherri gives her hilarious take on the current headlines! Sherri's good friend Jenny McCarthy-Wahlberg joins her to talk all about the landmark 10th season of the hit FOX reality show, The Masked Singer. Chef and restaurateur (FIELDTRIP) JJ Johnson is in the kitchen with Sherri to make some of his signature, global rice dishes and discuss his new cookbook, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table.

This week, we dedicate the hour to rest and rice. First, we talk to Adeena Sussman about her Shabbat rituals, from cooking with a sense of spirituality, taking the time to unplug, and connecting with family and friends. She talks about iconic dishes she enjoys making and sharing during Shabbat, like her Jachnun Rolled Yemenite Sabbath Bread, and she sticks around to answer your cooking questions. Her latest book is Shabbat: Recipes and Rituals from My Table to Yours. Then, we enter the world of rice with Chef JJ Johnson, author of The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He talks to us about the rice he grew up eating, his research in West African culture, and cooking rice professionally and making it the center of the table, and he sticks around to answer your rice cooking questions. He left us his recipe for Crispy Rice Salad with Quick Pickled Onion.September 22, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

Hi there, fellow cookbook lover. I'm here with great news: We'rrrreeee bacccckkkkk, baby! Season 13 (but who's counting?) of Salt + Spine starts right here, and we've got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We've got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we're bacccccckkkk, baby!”If you're not yet a paid subscriber to Salt + Spine, I'd love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season! A few fun things I've been reading lately…* B. Dylan Hollis (if you have TikTok, you've seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They're a treasure trove of information,” Hollis said. He makes an excellent point: “You're not going to find Velveeta fudge in an Anthony Bourdain cookbook.”And now, onto this week's show with guest Frankie Gaw:Pssssssst. Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 159: Frankie GawIn this week's episode, Frankie and I discuss:* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,* The loss of Frankie's father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,* A winding path—through Skyline Chilis and his grandmother's recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation. Plus, as always, we put Frankie to the test in our signature culinary game.First Generation: Recipes from My Taiwanese-American Home by Frankie GawIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.We

Rice is a staple ingredient in most cultures, and yet it can be deceptively tricky to make! Chef JJ Johnson hopes to help with his new cookbook, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He joins us to discuss, and takes calls from listeners with their rice questions. Collard Greens and Rice Soup  I created this soup so that I could incorporate some of the most basic ingredients I love in one pot. Potlikker is the term for the juice left from cooking seasoned collard greens, and that's what I use here to build the broth. Revered in Southern cooking, potlikker is super-flavorful and packed with vitamins and minerals. It was originally eaten for its nutritional value by enslaved people on Southern plantations, and to this day some people drink it straight! The paprika adds a hint of smokiness, and finishing it with sherry vinegar gives the soup a bit of tang. You can find bunches of collard greens at the grocery store or farmers' market, or buy it pre-cut in a bag to make this simple recipe even quicker. After you add the collards and rice, the soup becomes thicker and less brothy. Any leftovers freeze well for future meals.  Active Cook Time: 50 Minutes  Serves: 4  ¼ cup extra-virgin olive oil  1 medium white onion, finely chopped  2 large carrots, finely chopped  2 stalks celery, finely chopped  2 tablespoons tomato paste  1 tablespoon garlic, minced  2 tablespoons smoked paprika  1 teaspoon ground coriander  1 teaspoon ground cumin  5 cups trimmed and sliced collard greens or one 12-ounce bag precut collard greens  6 cups chicken stock  2 teaspoons kosher salt (preferably Diamond Crystal), plus more to taste  3 cups cooked long-grain white rice  ¼ cup chopped fresh Italian parsley  1 tablespoon sherry vinegar  Chili oil, for serving  Sour cream, for serving   Add the olive oil to a large pot set over medium heat. Add the onion, carrots, and celery and sauté until golden, about 5 minutes. Stir in the tomato paste and garlic and cook for another 2 minutes, until the tomato paste has darkened slightly.  Add the paprika, coriander, and cumin and cook, stirring, for 2 minutes, or until fragrant. Add the collard greens, chicken stock, and salt and bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, for about 30 minutes. The collard greens should be tender to the bite.  Add the rice, parsley, and sherry vinegar, stir well, and season with salt to taste. Simmer until the rice is heated through, 2 to 3 minutes.  Serve the soup in individual bowls, topped with chili oil and sour cream.      

We all want to be the best at what we do. But how do we get there? We look at some of the best to learn their secrets.Chinese medicine and Chinese martial arts—like shaolin kung fu, ba gua zhang, xing yi chuan—are all known for their sages and their masters. Many of us dream of being able to study with someone who is truly a master. Unfortunately, traditional apprenticeship has been on the decline during the 20th and 21st centuries. What can we learn by looking at great masters in music, medicine, cuisine, and more? How can we understand more about ourselves, our trades, and our arts by looking at them?Like what you're hearing?

There's more to food than just calories and macros. Figure out how to pick the best diet for you, and how to get ahead of the next big thing.There are a lot of factors that go into understanding the perfect diet! From social to geographical, economic to cultural, join Dr. James Mohebali as he explores some of these considerations, and helps you understand how to sift through all the contradictory information that's out there about diet. On the way, we take a look at why Italians love tomatoes, how to deal with damp, muggy climates, and whether or not Mexicans are immune to hot chili peppers. Using Feng Shui, terroir, and cultural archeology, we look at some popular diets, like the ketogenic diet, and try to understand what role they can play in healing our chronic diseases and proactively maintaining our health.Like what you're hearing?

9 வகை நவராத்திரி பிரசாதம் ( 9 Rice Recipes for Navratri Pooja ) https://youtu.be/dk2O_XbYgU0 #Navratri #Rice #Tamilrecipes --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

The post Ep116: Trader Joe's Cauliflower Rice Recipes appeared first on Heal your Hunger.

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Fuchsia Dunlop is a cook, food-writer, broadcaster and author of some of our favourite books, specialising in Chinese cuisine. Fuchsia visited us at Honey and Spice where we talked about her latest book, Land of Fish and Rice: Recipes from the Culinary Heart of China which is full of beautiful recipes from the Jiangnan province in eastern China, where she likes to eat in Chinatown and the best tools and ingredients for cooking authentic Chinese food in your own kitchen. 

September 30, 2017 (Dirty Rice Recipes)   Hosts: DC PauL, Oshun, Martin "Bats" Bradford, J. Steel, & Malik Bartholomew Engineer: Josef Pons Guests: Hifey Gallivant, Kenneth Temple Topics: Sometimes things just don't make sense.  DC PauL been coming and going, DJ Mastermind is M.I.A., but all is good cause Mayoral Candidate Latoya Cantrell kept it all the way real in TheMisBelief LivingRoom Session Ep3; and though TheMisBelief team cannot endorse any candidate.... Mrs. Cantrell you gained a few fans.  Check it out the video here, the full podcast here on our page, or listen to this episode as the hosts discuss the highlights of that interview and a whole lot more of wut's going on outchea.  St. Landry Parish's own Hifey Gallivant drops by and tells us his musical story that begins with Cajun Music and living in the country, to moving to New Orleans at age of 15 and experiencing different and beautiful music, and how it all is inspiring his upcoming project Self Destructive.  Our very own #FatGirlNola J. Steel got #HungerTrap when the hosts were joined by Chef Kenneth Temple of The Hunger Trap Show who shared with us his funny and inspirational journey to cooking, his growing brand of seasonings and shirts, and the details on both his upcoming show and first book Southern Creole Cooking From My New Orleans Kitchen. We run it about New Orleans Saints players being taken off of floats at a Slidell parade, dudes pulling guns on girls who don't respond when they try to holla at them, a Sankofa session in honor of the 1st black DJ in New Orleans, Dr. Vernon "DJ Daddy O" Winslow, J. Steel keeps it reel, and #thatactorguy Mister Bats slaps someone on both they knees with an overdue Dat Neck!!!   Songs: Phat Word - Where Y'at Ra Yoseph - You A Queen Mykia Jovan - 16 Shots Hifey Gallivant - Straighten It Out Hifey Gallivant - Write It Down Kalana Celeste - Strange Ricky Rome - Still PJ Morton - New Orleans Girl   TheMisbelief RadioShow plays ONLY local New Orleans recording artists.  If you would like your radio friendly music played, contact TheMisbelief@gmail.com   Recorded at WBOK 1230AM Contact TheMisbelief@gmail.com   DON'T LIKE, SHARE, COMMENT, OR SUBSCRIBE. I HATE THAT.

What a story: A young, food-obsessed British student at Cambridge University named Fuchsia (God, I love that name) heads to China in the '90s to study, and manages to become the first Westerner to attend the Sichuan Institute of Higher Cuisine. After that, she zigzags between China and London and, in the process, becomes one of today's best English-language writers on Chinese cuisine. That's Fuchsia Dunlop's story, as you'll hear on this extraordinary episode of Special Sauce (part one of a riveting two-parter). Why has she devoted so much of her working life to writing about China and Chinese food, culminating in her latest cookbook, Land of Fish and Rice: Recipes from the Culinary Heart of China? Fuchsia explains: "I really do think that Chinese gastronomy and Chinese cuisine is both an amazing creation as culture and as expression of human creativity and inventiveness and so on. It also has many important lessons for everyone in terms of health. There's no other cuisine, perhaps, that combines pleasure and notions of health and balance like Chinese.... That's something that, in the West, in the whole world, we're struggling with. How do you eat well in a way that's both pleasurable and also good for health and environmentally sustainable? I think we can find many of the answers and solutions in traditional Chinese cuisine." When you listen, you'll learn, as I did, some Chinese cooking terms that defy easy English translation: zhi jia pian, ma er duo, gu pai pian, niu shi pian. What do they mean? I'm not going to tell you. You'll have to listen to find out.

In this episode of the Sinica Podcast, Kaiser and Jeremy talk to Fuchsia about her time at the Sichuan Higher Institute of Cuisine, how she chooses recipes for her books and the gamut of flavors of Chinese cuisine. "You both want to challenge people and give people dishes that they don’t necessarily know, but also to offer them things that are doable and that are palatable," says Fuchsia Dunlop, a British writer who has won a cult following with her recipe books of Chinese food. Fuchsia’s 2013 book, Every Grain of Rice: Simple Chinese Home Cooking, won the 2014 James Beard Award for an international cookbook. The renowned culinary organization also recognized much of her other work, which includes more books as well as articles featured in publications such as Lucky Peach, The New Yorker and the Financial Times. In addition, Fuchsia has appeared on Anthony Bourdain’s Parts Unknown, CNN’s On China and NPR’s All Things Considered, consults on Chinese cooking for major companies and gives speeches around the world. For someone who described her relationship with Chinese cuisine as one that began fortuitously, it is an impressive list of accomplishments. As the first foreign student at the Sichuan Higher Institute of Cuisine, Fuchsia studied the regional cooking style along with about 50 other students, only two of whom were women. She remembers the gender dynamics of that experience, as well as the slow transition of her classmates toward calling her by her name rather than laowai, the Chinese slang word for foreigner. Fuchsia’s latest book, Land of Fish and Rice: Recipes from the Culinary Heart of China, delves into the cuisine of Jiangnan. It’s a region whose flavors she loves just as much as those of Sichuan, which she also has written about. Relevant links: Appetite for China: The website of Diana Kuan, writer, cooking teacher and author of The Chinese Takeout Cookbook. The Cleaver Quarterly: A publication that "covers Chinese cuisine as a global phenomenon and a lifelong mission." Travel China Guide: Eight Cuisines of China - Shandong & Guangdong. Recommendations: Jeremy: Ximalaya, an app for listening to audio content in Chinese. Kaiser: No-knead bread. Fuchsia: A Chinese cleaver.

In the first half of this week's Food Talk, Mike chats with Fuchsia Dunlop, an English writer and cook who specializes in Chinese cuisine. She was an East Asian analyst at the BBC World Service, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her latest book is Land of Fish and Rice: Recipes from the Culinary Heart of China. After the break, Alice Feiring is back in the studio to talk about natural wines and the recent RAW Wine Fair in Brooklyn.