This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

What to know before you shuck. Her trick that she swears makes the difference between a perfectly good old-fashioned creamed ...

Preparation. Step 1. Stir together ¼ cup honey and 2 Tbsp. hot sauce in a small bowl; set hot honey aside.. Step 2. Grate kernels from 1 ear of corn, husked, on the large holes of a box grater ...

Remove the corn and bring the water to a boil, then add the milk, butter, and corn. Reduce the heat and simmer for 5 to 10 minutes, until the kernels are bright yellow and tender. Remove from the ...

Fried rice tastes best with summer corn, whether fresh or frozen. As the corn toasts with the rice, a nuttiness perfumes the kitchen with a scent reminiscent of movie-theater popcorn.