The Small Town Chef

  A simple guide to better rice, from the right ratio to the final fluff. Rice seems simple. Rice. Water. Heat. Done. Except somehow it can still turn out gummy, crunchy, sticky, wet, dry, bland, or completely forgettable if the ratio, heat, timing, or resting period is off. That is exactly why rice deserves its own little kitchen lesson. This Rice 101 guide covers the basics every home cook should know: rice-to-water ratios, stovetop cooking, rice cooker adjustments, cooking liquids, toasting rice before cooking, seasoning, resting, cooling, reheating, and which type of rice to use for different dishes. Once you understand the basics, rice stops being a side dish you hope works out and becomes something you can actually control. Simple food. Done well. What Is the Best Rice-to-Water Ratio? The best rice-to-water ratio depends on the type of rice and how you are cooking it. As a general starting point for stovetop cooking: Jasmine rice : 1 cup rice to  1½  cups liquid Bas...

A Little Taste of French Countryside Flavor Herbs de Provence is one of those blends I reach for when I want instant flavor without overthinking it. It’s the kind of seasoning that feels like it belongs on a sunny table somewhere in southern France—but it works just as well in a regular home kitchen. Chicken, vegetables, seafood, even roasted potatoes—this mix just works. You can use dried herbs straight from the pantry, or go fresh and dry them yourself. If you’re using fresh herbs, here’s my quick trick: Strip the leaves from the stems, spread them on a paper towel–lined plate, and microwave uncovered in 20–30 second bursts until dry and crumbly. Let them cool completely before mixing. My Go-To Blend 2 tablespoons rosemary 2 tablespoons thyme 1 tablespoon marjoram 1 tablespoon oregano 1 teaspoon lavender   Once the herbs are fully dry, crush them gently between your fingers or pulse a few times in a spice grinder. You want texture—not dust. Store the blend in a small jar with a t...