A lemony-perfect pot of rice.

Michael W. Twitty's secrets to maximum flavor. This is rice that stands all on its own. Sure, it goes great with fish, chicken, or chickpeas, too, but it doesn't need them for bright, lemony greatness—with a few smart tricks and a surprising star topping from culinary historian Michael W. Twitty's new book Rice. Get the Recipe Yours, Kristen Miglore Founding Editor of Food52, Eating (And Learning About) A Lot More Rice These Days And For Rice's Next Trick... See how to make never-mushy, never-gluey rice that's practically drunk with flavor. (Plus, Michael's unexpectedly perfect crispy-sweet topping.) Watch Now The Rest of the Story Michael's new book Rice will get you thinking more about where rice dishes come from and how they connect. This week's episode of The Genius Recipe Tapes is a mini masterclass. Listen Now Grow Your Own For serious Meyer lemon-heads who don't want to always stalk the grocery store—we've got a new little buddy for you. Snag Yours Great Grains Meet Padma Lakshmi's Genius, *Almost* No-Cook Summer Comfort Food read more   Judy Rodgers' Citrus Risotto VIEW RECIPE   Samin Nosrat's Hauntingly Crispy Persian-ish Rice read more   Khara Huggi or Pongal From Chitra Agrawal VIEW RECIPE   Never-Mushy Coconut Rice, Thanks to One Genius Swap read more   Julia Child's Tian de Courgettes au Riz (Zucchini Tian) VIEW RECIPE   Let the Sun Shine SMEG Citrus Juicer  Microplane Zester and Spice Grate  Citrus Juicer  Shop Kitchen Utensils & Tools How this community-driven olive oil company is changing the status quo. Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001