A perfect batch of rice from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 326) by Amanda Hesser
- ground cayenne pepper
- bay leaves
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Paul Prudhomme's Cajun-style gumbo; Mrs. Reardy's shrimp and artichoke casserole; Chicken à la Marengo; Fricassee of chicken with tarragon; Ed Giobbi's rabbit cacciatora; James Beard's chicken with 40 cloves of garlic; Spicy, garlicky cashew chicken; Blanquette of veal; Green herb stew (Choresh Qormeh sabzi); White veal stew with mushrooms, corn, and sherry
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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