In a recent New York Times newsletter, Julia Moskin called chicken and rice “one of the world’s great recipe genres,” and I couldn’t agree more. When these humble ingredients team up, they turn into some of the best dishes on our site, whether the recipe is Hainanese, Lebanese, or Persian.

I could never pick a favorite, but these days, my at-home go-to is American-Chinese, sparked by many takeout orders of chicken fried rice—large, always a large.


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