Viet World kitchen

Who would think of stir-frying collard greens but an Asian person living in the American South?! The collards are a terrific stand-in for gailan (Chinese broccoli) but what's great about collards is that their hearty flavor and texture allows for a bold stir-fry marinade and sauce. This stir-fry, originally from chef Ron Hsu's excellent book,

A perfect pot of rice may seem like an achievement but it's not a feat of daring do. It's simply a matter of practice. My mom taught me how to make rice in a basic National rice cooker but when I moved out on my own, I wanted to cook rice in a pot. It's a survival skill. Heck - what if you don't have electricity for the rice cooker? I've been cooking rice for over forty years...

One of the Holy Grails of cooking fanciful rice dishes is getting a crispy bottom crust. When I noted that chef Ron Hsu's Chinese American roast chicken and rice casserole was mostly cooked in the oven, I wondered if the Ninja Combi™ would make the dish well. I recently bought one to test drive and have been impressed with how it air fries, for instance. What combi ovens are ...

A one-pan chicken and rice dinner is a dream to make and serve. It's easy to prepare and when done, all you need to do is set the pan on the table and dig in. This recipe, however, is not your average American chicken and rice casserole. It's a cozy recipe by Michelin-star chef Ron Hsu that's loaded with Asian touches -- ginger, garlic, shiitakes, for instance -- to make it e...