From Season 10
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.
Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?
When it comes delicate tasks like trimming silver skin from tenderloins or removing the breast from a whole bird, a boning knife is best. Could our old favorite stand up to a host of new competitors?