The Food Nework Kitchen has a quick technique for turning leftover short grain rice into sticky rice you can whip up into sushi. Essentially, you re-cook the rice with a bit of added starch.
The art of improvisation in the kitchen can absolutely be learned if you reframe how you look at your pantry. Plus, three recipes for go-with-anything sauces that turn any ingredients into a meal.
‘Emma M. Cromedy is a Dessert Enthusiast. ‘Emma specializes in Southern desserts that have been passed down from generations. She has an extensive background in baking and custom cakes for all occasions. Her ability in the kitchen is unmatched and requests for her sweets come from around the world.
Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. Currently, Geoffrey is chef/partner at The Lambs Club and The National in New York City as well as at Point Royal and Counter Point at The Diplomat Beach Resort in Hollywood, FL.