The Ultimate Weeknight Rice
Plus: Blender pancakes, better choc chips, a Malört redemption cocktail, and an ode to tavern pie.
Welcome to Best Food Blog, a writer-run publication about eating by journalists Ali Francis, Anikah Shaokat, Anna Hezel, and Antara Sinha. You can check out everything we’ve published so far here. Today, we’re sharing what we’ve been cooking lately, with a special guest appearance from Alexis deBoschnek — author of the Side Dish newsletter and To the Last Bite, a cookbook that will help you make the most of every last rind, stem, and bone in your kitchen.
For as long as I can remember, if you’d ask what my favorite food is I’d say rice. Not pancakes, pizza, or sushi…just rice. Okay, that’s not totally accurate. While I’m an equal opportunity rice lover, I really can’t get enough of the rice pilaf my mom made growing up. Since I first learned how to make it before heading off to college, I’ve made a few tweaks and shared the recipe with just about anyone who will listen. My friends have all adopted it into their own weeknight rotations, dubbing it "the rice." I even wrote about it in my first cookbook, To the Last Bite.
