By Sheila Lukins
A culinary genius who helped swap the way in which the US eats, Sheila Lukins now embarks on her first solo trip, vacationing 33 nations on a cook's journey of cuisines, parts, and tastes. the result's natural alchemy -- a brand new form of American cookbook that reinterprets the easiest of the world's nutrients in 450 outstanding, unique recipes.
Main collection of the Book-of-the-Month Club's HomeStyle Books and higher houses & Gardens family members e-book provider, and choice of the standard Paperback booklet membership.
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Additional resources for All Around the World Cookbook
With a rice cooker, you can be on your way to polenta perfection in the time it takes to organize the ingredients. You will want to use stone-ground coarse cornmeal—this gives the dish some character and lots of flavor. WHAT YOU’LL NEED • 1 cup/140 g Italian coarse-grain cornmeal or polenta (see Cook’s Note) • 4 cups/960 ml water or vegetable broth (see Cook’s Note, page 20) • 1 tsp salt Coat the inside of a medium rice cooker with nonstick cooking spray. Add the polenta, water, and salt and stir to combine.
Add the chicken broth, orzo, and chopped chicken to the pot. Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, check the orzo; it should be tender. If not, cover and cook for another 5 minutes. Season with salt and pepper if needed. Stir in the lemon juice and serve in soup bowls, garnished with a slice of lemon and a sprig of parsley. Make sure to wash citrus thoroughly with hot water and a vegetable scrubber. Citrus fruits are waxed for shipping, and the wax, if not washed off, will give your food a greasy coating.
THE EVERYDAY RICE COOKER SERVES ARROZ CON POLLO 4–6 It seems every South American and Central American country has some iteration of this chicken and rice dish. This one is my favorite, a combination of chicken, sweet Italian sausage, and vegetables, with savory notes from the cumin and turmeric, and a jolt from the chili powder. This is a great weeknight meal, since it just needs a quick sauté before adding the rice and beginning the rice machine’s cooking cycle. WHAT YOU’LL NEED • 2 cups/430 g long-grain rice • ⅛ tsp chili powder • 2 Tbsp extra-virgin olive oil • ½ tsp ground turmeric • 3 boneless, skinless chicken breast halves (5 to 6 oz/140 to 170 g each), cut into ½-in/12-mm pieces • One 14½-oz/415-g can chopped tomatoes, with their juice • ½ lb/225 g sweet Italian sausage, casing removed • ½ cup/80 g finely chopped red onion • 1 medium red bell pepper, cored, seeded, and finely chopped • 1 bay leaf • 1 cup/240 ml chicken or vegetable broth • ¼ cup/15 g finely chopped fresh cilantro or flat-leaf parsley (see Cook’s Note, page 65) • 2 garlic cloves, minced • ½ tsp ground cumin Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains.