Born in the heart of rich rice country some 300 years ago, red rice remains a much-loved Savannah standard to this day. Simple as it appears, achieving the proper texture–neither gummy nor too dry–can ...

Kathy Smith first learned about red rice from Southern Living magazine, which she consulted for cooking instruction after relocating from the Northeast to Charlottesville, Va. But the recipe she used ...

Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Made with long-grain white ...

Even if I gave it to you, it wouldn't turn out like mine. (And yes, I'll tell you where to get it.) Amethyst Ganaway is a chef, food writer, recipe developer, and content creator. Her area of ...

Red rice. Start by rinsing the rice, which flushes away excess starch. The earliest designs on summer tomatoes are always the raw ones: tomato sandwiches, tomato salads, tomatoes peeled and sliced and ...

Make a perfect pot of rice every time with these ratios.Key TakeawaysLong-grain white rice cooks best with 2 cups of water per cup of rice for fluffiness, or 1½ cups for a firmer bite.Brown rice needs ...

Gina Capers-Willis calls herself a Geechee Girl. Her roots come from Daufuskie Island, South Carolina and the Gullah islands off the Georgia coast. But she grew up in Savannah at a time when she says ...

Instructions: Heat 2 tablespoons bacon drippings and 2 tablespoons butter in a medium saucepan over medium heat until melted. Add the onion, celery, garlic and 1 tablespoon salt; cook, stirring often ...

The earliest designs on summer tomatoes are always the raw ones: tomato sandwiches, tomato salads, tomatoes peeled and sliced and fanned out on a platter, glistening like something more carnal than ...

The earliest designs on summer tomatoes are always the raw ones: tomato sandwiches, tomato salads, tomatoes peeled and sliced and fanned out on a platter, glistening like something more carnal than ...