Richard writes: I like to make large batches of steamed rice. Normally, I reheat the leftovers in the microwave, but I’ve always been curious about fried rice. Specifically, does it need to be Asian-influenced or could I take the method and apply different flavorings? Thanks, in advance!

Tony’s take: I’m always grateful for questions, but especially for ones like this (ie: something I’ve asked myself before, but have been too lazy to follow up on). Richard, your regular approach to … Continue Reading

Tony writes: I order hot and sour soup most every time I go to a Chinese or Thai restaurant. It’s my thing: the vinegary tang, the heat, the abundance (the broth usually contains some happy mix of unidentifiable, but good, stuff). Over the years, I’ve played around with hot and sour in my own kitchen, but never to great success. Replicating the Chinese version can be less than lovely: there are about 50 different things that go into a … Continue Reading