Tagged: ‘Culinary Alchemy’

Julia’s Aromatic Basmati Rice

Adding whole spices to rice while it is cooking is common in the warm pungent cuisine of India. The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. It is so addictive and yummy, while not being too spicy hot or different that kids won’t eat it.

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Julia’s Mexican Green Rice

This is an inspired recipe from creative consultant and recipe writer Julia Scannel, a friend of mine. She traveled in Mexico to help write a veritably unknown little book called Cooking With the Chiles & Spices of Mexico published by Culinary Alchemy, a self-published gem of a book I was lucky to get as a gift from her. This green rice is to be served alongside enchiladas and chile rellenos.

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