Grab a handy red plastic tray, and dive headfirst into the freezer to actualize your dumpling dreams with pork and green chive, lamb and Napa cabbage, or beef and daikon dumplings, never frostbitten or brittle. Cooking yields tender, juicy dumplings with a bit of chew. The Shanghai soup dumplings are a permanent fixture in my freezer, reserved for blustery SF evenings. Wontons, shrimp-and-chive pancakes, and pork buns, perfect for a dim sum party, round out the shop’s frozen offerings. The Ferry Building Farmers Market is the best-known market of the bunch, serving as the living blueprint for the Bay Area’s love of all things organic, local, and seasonal. (Disclosure: I’m on the board of CUESA, the organization that runs the market.) But I also have a soft spot for the independently owned and farmer-run Heart of the City Farmers Market at Civic Center/United Nations Plaza, which has only a handful of paid employees. In operation since 1981, the market transforms a hardscrabble public plaza into a vibrant outdoor market, frequented by award-winning chefs and casual shoppers alike every Wednesday and Sunday.

I won’t wax lyrical about how utterly amazing California produce is, but honestly, San Franciscans are incredibly spoiled—especially by the sheer number of year-round farmers markets operating in the city (20!). Most locals are loyal to the farmers market in their ‘hood; it’s a good place to catch up with a neighbor, or pick up precious items you can’t find at the grocery store (think Emerald Beaut green pluots or pastured duck eggs). Small farmers from the strawberry-laden fields of Watsonville to the almond orchards of Modesto lug their fresh wares to the city each and every day of the week except Mondays.

I typically take a lunchtime jaunt to the market, where I’m greeted by beautiful bunches of ruby-red chard; dark, leafy dinosaur kale; rainbow carrots with fluffy tops; and knobby squashes that are taller than my pint-sized godson. My favorite part of San Francisco farmers markets? Every market accepts CalFresh EBT (Electronic Benefit Transfer) cards, formerly known as food stamps, ensuring fresh, healthy fruits and vegetables for more San Franciscans.

I was first introduced to Isabel Caudillo one sunny Saturday via a plate of chilaquiles. I was at her popular stand at the Noe Valley farmers market, and one bite of the crunchy deep-fried tortillas enrobed in salsa verde, accompanied by a tiny mountain of cheese and a perfectly runny fried egg, made me rethink every bowl of cold cereal I’d ever had for breakfast.

It took almost a decade—one spent juggling large catering orders, a dedicated market stand, and frequent pop-ups, all while raising three sons—but in 2016, Isabel finally opened her own brick-and-mortar restaurant, at Kingston Street and Mission. As is true for many local entrepreneurs, Isabel’s journey started in her tiny home kitchen, from which she served up lunch plates of her signature dish, guisado—a hearty Mexican stew or braise, depending on the day—for $8 a pop. Now, at her light-filled restaurant and open kitchen, Isabel’s sacrifices and hard work have paid off, and it shows.

Yummy Dumpling is a cherished frozen-dumpling depot, and a weeknight savior for busy home cooks. Located in The Avenues, the family-owned business is enticing enough to convince any local or intrepid food lover to cross the Bay Bridge. I love its ethos of “simple outside, rich inside,” which punnily describes both the food and the location. Upon entry to a plain beige storefront, you’ll usually find three to four hairnetted women delicately rolling, filling, and wrapping thousands of dumplings by hand. There’s no seating or dining-in option; just concerted dumpling-making and a friendly counter-person with a price list and home-cooking instructions at the ready. (Steaming is best.)

Prices range from about $5 to $9 for a bag of 20 dumplings, depending on the size and variety. Please do not confuse the shop for a restaurant: If you’re looking to enjoy these dumplings on the spot, get thee to the wildly popular King of Noodles across the street, which sells prepared Yummy dumplings in addition to noodles.

Peaches Patties, the contemporary Jamaican-patty shop in Bernal Heights owned by SF native Shani Jones, fills a conspicuous gap in San Francisco’s food scene: an unfortunate lack of Caribbean dining options. Shani, the daughter of a Jamaican mother and a father from New Orleans, makes her patties from scratch every day, selling beef, curried chicken, and spinach versions.

These pastries are buttery, plump, and redolent of hot pepper, allspice, and thyme, a much-appreciated departure from the all-too-common fate of patty fillings ground into unidentifiable mush. You can complete your patty meal with two other San Francisco rarities: warm sweet plantains, and fluffy rice and peas.

With a boost from small-business incubator La Cocina, Shani has steadily built her business out of a tiny stall in a shared food hall. Where Shani really shines is in Peaches Patties’ local catering, where she has more room to show the finesse and diversity of Jamaican cuisine.

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper.

Ingredients
For the chicken:
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander seed
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil
For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper
For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Directions
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever. Chicken thighs are less prone to drying out like chicken breast, guaranteeing tender and juicy results.
A combination of mayonnaise and Greek yogurt, plus seasonings, nail that classic halal-cart white sauce.
Iceberg lettuce and tomato may seem like strange additions, but they’re essential elements of this famous New York City street food.
Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city’s countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try this home version by Kenji, a spot-on rendition of the street food classic. Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice. Of course, it wouldn’t be halal-cart style without the ubiquitous (and none too fancy) salad of iceberg and tomatoes, and that mysterious sweet-sour-tangy white sauce that just has to be ladled all over the chicken and rice for true street-style authenticity.

Black rice is worth seeking out. I adore its nutty flavor and chewy texture, and it’s also highly nutritious. Its dark color comes from powerful antioxidants called anthocyanins. It’s rich in iron, and it’s a whole grain rice variety, too. What does that mean? Well, unlike white rice, its outermost layer stays intact when it’s processed. As a result, it has plenty of fiber. I think you’re going to love it!

How to Cook Black Rice
Cooking black rice on the stove is simple. In fact, it’s a lot like cooking brown rice! Here’s what you need to do:

First, rinse the rice. This step helps remove starches that can cause clumping during the cooking process.
Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

Let’s dive in and make some chicken and rice!

A CLASSIC ONE POT MEAL
Many chicken and rice recipes can be made in a single skillet. This version is no different, and one of the major appeals is the very little cleanup! Cook the chicken, add the veggies and rice, nestle the chicken back in, simmer it all together, and dinner is done.

THE BEST CHICKEN TO USE FOR THIS RECIPE
In theory, you can use any chicken to make this dish, but to keep things simple I prefer to use boneless, skinless chicken breast.

I like to slice mine into about 2-ounce pieces. These make really approachable serving sizes for kids and are easy to stir into the skillet while the rice is simmering.

The important tip for this recipe is to make sure to rinse your rice really well with cold water before adding it to the skillet. If you don’t rinse it well, the starch from the rice will make the dish gummy.

HOW TO TELL WHEN THE DISH IS READY
Once your rice and stock are in the skillet, simmer it on low heat for about 15 minutes, covered. It’s tough to give exact cooking instructions for the rice because it depends a lot on your skillet, your stove, and the rice you use. In general, I would check the rice after 15 minutes of low heat simmering.

Then you’ll have to make some game-time decisions! It’s possible you nail it and the rice is tender and the stock is absorbed. This means you’re done.

It’s more likely that you’ll need to tweak the recipe a bit.

If the rice is still crunchy and the skillet is dry at this point, add more broth by the half cup and continue to simmer on low, covered, in three-minute batches until the rice is tender.
If the rice is tender but there is still stock in the skillet that hasn’t been absorbed, then remove the lid and let the stock evaporate off for a few minutes.

Rice pudding was a special dessert that adorned the tables of the palace and was made for heavy guests. Rice pudding is generally preferred during the Ramadan days. It is very light and easy to make this dessert which relaxes the stomach. The only spice that always goes well with rice pudding is cinnamon. The secret of my recipe is to add grated orange peel to the milk. Here are all the details below.

MATERIALS
800 ml milk
1 tea glass of rice
1 glass of sugar
2 tablespoons of starch
1 packet of vanilla
Orange zest
HOW TO DO?
Put 3 tea glasses of water on the rice and cook for 15-20 minutes on medium heat, and when it boils, on low heat.
Mix the starch with half a glass of milk.
Meanwhile, heat the milk in another pot, put the first sugar close to boiling, then the starch and rice and cook until the rice is soft.
Add the vanilla and grated orange peel and cook together for 2-3 more minutes, stirring.
Divide into bowls to serve.
When it reaches room temperature, put it in the fridge.
Before serving the rice pudding, garnish with cinnamon or ground hazelnuts.
And have a nice day with your sweet dessert
Bon appetit to everyone!

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

The important tip for this recipe is to make sure to rinse your rice really well with cold water before adding it to the skillet. If you don’t rinse it well, the starch from the rice will make the dish gummy.

HOW TO TELL WHEN THE DISH IS READY
Once your rice and stock are in the skillet, simmer it on low heat for about 15 minutes, covered. It’s tough to give exact cooking instructions for the rice because it depends a lot on your skillet, your stove, and the rice you use. In general, I would check the rice after 15 minutes of low heat simmering.

Then you’ll have to make some game-time decisions! It’s possible you nail it and the rice is tender and the stock is absorbed. This means you’re done.

It’s more likely that you’ll need to tweak the recipe a bit.

If the rice is still crunchy and the skillet is dry at this point, add more broth by the half cup and continue to simmer on low, covered, in three-minute batches until the rice is tender.
If the rice is tender but there is still stock in the skillet that hasn’t been absorbed, then remove the lid and let the stock evaporate off for a few minutes.

Black rice is worth seeking out. I adore its nutty flavor and chewy texture, and it’s also highly nutritious. Its dark color comes from powerful antioxidants called anthocyanins. It’s rich in iron, and it’s a whole grain rice variety, too. What does that mean? Well, unlike white rice, its outermost layer stays intact when it’s processed. As a result, it has plenty of fiber. I think you’re going to love it!

How to Cook Black Rice
Cooking black rice on the stove is simple. In fact, it’s a lot like cooking brown rice! Here’s what you need to do:

First, rinse the rice. This step helps remove starches that can cause clumping during the cooking process.
Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

Spelled wheat flour

Spelled wheat, also known as “spelled” in English, “dinkel” in German, and spelled in our country, was a variety that had been disappearing until recently due to its difficult and low yield. The flour produced from spelled is one of the most healthy flour types. The taste of spelled flour is slightly sweet and the result is soft. If it is used while making dough, it is necessary to add less liquid. The most important reason behind the preference for being rich in protein and low gluten content.

Rice flour

Rice flour, one of the main ingredients of the Far East Cuisine, does not contain gluten. Those looking for a healthy flour alternative especially prefer whole rice flour produced from brown rice. This flour does not contain gluten. Since its taste is nutty, it adds a different flavor to dishes. It can be used in pastries, to give consistency to dishes, sauces and soups.

Coconut flour

Another gluten-free flour is coconut flour. This flour, which is a by-product of coconut milk production, is loaded with protein and fiber. Since coconuts are naturally slightly sweet, it is possible to use less sugar when using this flour. At the same time, it is necessary to increase the number of eggs and the amount of liquid.

Paella, pronounced pay-EH-yah! is a rice dish made in a shallow, wide pan over an open fire. Paella means “frying pan” in Valencian. Traditionally, paella includes short grain rice, green beans, rabbit, chicken, and saffron, but nowadays there are a huge number of variations, from seafood to vegetarian. I made a mixta paella here, which is essentially a mixed paella that has meat, seafood, and vegetables.
Paella Ingredients
Rice
Because paella is truly all about the rice, the rice is the most important ingredient. Bomba rice, from Spain, is the best choice. It absorbs 3 times as much liquid than regular rice giving it 3 times as much flavor when all the liquid is absorbed. Plus cooked right, it stays firm and al dente. You can usually find bomba rice at Whole Foods or online.
Smoked Spanish Paprika
Smoked paprika comes in sweet and bittersweet, go for sweet smoked Spanish paprika. It adds smokiness, aroma, and color.

Protein
There’s a lot of controversy about what kind of protein goes into paella. If you’re not super concerned about authenticity you can customize your paella and put anything you want it. If you’re going with chorizo try to get a Spanish chorizo, which is dried and cured. But if you only have Mexican chorizo available, I think that’s okay too. Purists say that chorizo will overwhelm the other flavors, but we’ve had multiple paella in Valencia with (and without) chorizo, so it’s a personal choice. Other proteins you can use include chicken, pork, seafood, or really, anything you can dream of.

Paella has bits of everything we love: rice, seafood, and most importantly socarrat: crispy crunchy toasted rice bits.

Have you ever been obsessed with a dish even though you’ve never eaten it? For me, that dish was paella. It was one of those food bucket list items – I don’t remember how or why I became so obsessed with having paella from its birthplace of Valencia, but I’m pretty sure it has something to do with the fact that paella is so pretty and such an iconic dish. It’s so iconic that people around the world think of it as the quintessential Spanish dish, even though it’s actually more Valencian. I mean, Valencia is in Spain, so it’s all good to me.

A couple of years ago Mike and I went to Valencia and the first thing we ate was paella! We literally got off the train and went to a paella restaurant. On the way there, there were a bunch of Valencian orange trees that had some pretty tempting looking oranges but apparently the orange trees that line the streets of Valencia are not the same sweet ones that they use for juice. Anyway, the paella in Spain was as good as I imagined. So good that all of our meals in Valencia were either paella or Spanish churros dipped in chocolate.

The paella was all things good: juicy seasoned meats, tender-crisp beans, and the best part, saffron scented rice with crispy toasty rice bits. It was a dream come true.

Socarrat is the essential layer of crispy crunchy toasted rice at the bottom of the pan when you cook your paella just right. Most people consider it the best parts. It’s caramelized and toasty and nutty and has all the flavors of paella concentrated.

Paella Recipe
30 threads saffron lightly crushed, about 1/2 tsp
1/4 cup neutral oil high heat such as grapeseed preferred
2 links Spanish chorizo sliced
4 bone in skin on chicken thighs
10-12 large shrimp peeled and deveined
1 small onion minced, about 1 cup
3 cloves garlic crushed
3 medium tomatoes diced or grated, about 2 cups, see notes
1 tbsp smoked paprika
6 cups chicken broth no sodium preferred
2.5 cups bomba rice
1 red or orange pepper sliced into 1″ strips
12 clams
Special Equipment
medium-sized paella pan

Instructions
Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.
In a 16″–18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.

Spring Rolls for some crunch
Larb Moo Thai Pork Salad as a “side salad”
Ingredients
Khao Soi
2 cups chicken broth no sodium preferred
14 oz coconut milk 1 can
1-2 tbsp Thai red curry paste
1/2 inch ginger thinly sliced
2 cloves garlic crushed
1 large chicken breast or 2 small ones
1 tbsp fish sauce or to taste
1 tbsp sugar or to taste, brown sugar preferred
2 portions egg noodles or ramen noodles
Optional Toppings
1/2 shallot sliced
2 lime wedges
1/4 cup cilantro chopped
1 batch egg ribbons
1/2 cup crispy wonton strips
Special Equipment
instant pot

Instructions
In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

Paella should be made with Bomba or Calasparra rice, medium grain rices grown in Spain. Spanish rice is chubby and round, ideal for absorbing large amounts of liquid while still staying somewhat firm. You want your rice kernels stay separate and not creamy or mushy.

The rice really is the best part of a paella. I can eat loads and loads of that smoky, saffron flavoured rice and I have. I made a giant pan for Mike, myself and a good friend thinking there would definitely be leftovers (I used a pan that serves 6-8), but the three of us polished it off in one sitting. We totally fell into simultaneous food comas afterwards, but it was worth it. The best part was that there was more than enough socarrat to go around.

What if I don’t have a paella pan?
If you’re wondering, can I use a cast iron skillet to make paella, the answer is yes! As long as you’re using the right rice, you can definitely use a cast iron skillet. Cast iron skillets are somewhat wide and conduct heat well, making them great for making paella. Use the biggest and widest cast iron pan you have so you can spread your rice out.

You’ve got to taste it to believe it, but I think the secret to why Hainanese chicken rice is so good is the rice. And the secret to the rice is chicken fat. Any good cook knows that when you cook rice in broth, the broth infuses the inside of the grain, giving it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step further by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice another layer of toasty, aromatic deliciousness. The rice should be glossy, luscious and full of flavor.

I would fight to the death to say that Hainanese chicken rice is the best rendition of chicken and rice out there. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice.

The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have. The rice that comes with it should stand on its own: full of chicken flavor, slicked with fat, savory, and fragrant.

All cultures have some sort of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s simple at heart: poached chicken and seasoned rice served with a variety of sauces.
Like lots of immigrant adapted foods, there are actually a bunch of different types of Hainanese chicken rices: Singaporean, Malaysian, Vietnamese, and Thai. Growing up, it was a staple in our house. Chicken rice is the food that can bring me back to my childhood and transport me to some of my favorite memories as an adult. I’m not embarrassed to say that chicken rice is my everything.

What is Hainanese chicken rice?
Hainanese chicken is deceptively simple but somehow complex. It originated in Hainan in Southern China, but its spiritual home is Singapore, where you’ll find renditions of the ever popular dish everywhere, from hawker stands to high end hotels.