In my family we eat a lot of rice. The only problem is that we tend to make more of it than we need– not just more than we can eat in a sitting, but more than we need to pack away the leftovers, which leaves extra rice hanging out in the fridge… but not enough to make a whole new meal, which means we need to make more rice the next time we need it, which starts a vicious cycle.
Anyway, I developed this recipe as a way to break the cycle– cheesy rice fritters! They can transform even the oldest, driest rice into a crispy, savory cake that makes a fantastic addition to any meal. And the best part is that the recipe uses only pantry staples, so you can make these any time!
I love tiny baked goods– especially ones with some kind of dainty little decoration on top. Sweet or savory, I can’t resist them! So it was only a matter of time before I tried out an idea that I think I first saw in one of Martha Stewart’s books– tiny little biscuits with a sprig of parsley baked right on top. So adorable! I served them at a picnic last weekend and they were a perfect addition to the menu!
You guys. Make this. Make it now. Then I’ll have someone else who shares my addiction to it, and I won’t feel weird about crunching it non-stop. What is it? Buffalo wing popcorn. It’s a savory caramel corn, and it’s crunchy, sweet, salty, and spicy all at once– the perfect snack for any occasion.
Bon Appetit has called this “the best recipe we’ve ever made,” and while I’m not sure it’s the best thing I’ve ever made myself, it’s certainly unique and interesting and did I mention addictive? It starts off lightly sweet, then the hot sauce kicks in and the easiest way to assuage the slight burn is to eat more popcorn… which of course starts it all over again, and before you know it you’ve gone through a large handful and are reaching for more!
This isn’t so much a project as a snack item I make every now and then, but which makes a great party contribution so I thought it was worth posting about for others.
Spam musubi is an extremely popular snack in Hawaii, where Japanese and American traditions collide and meld in some really delicious ways. A friend of mine took a trip there a few years ago and brought back this mold made specially for Spam musubi. It’s such a great tool! You can get your own here for a pittance.