I usually enjoy the rice texture of short-grain rice for cooking congee. Beef: You can use a leaner side cut of beef, such as flank, chuck, or sirloin. I use sirloin in this recipe. Cut the meat into ...

Leftover rice (cooked): The main ingredient and base of the congee. You can use any variety of cooked rice, such as white ...

People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the ...

Enjoying these cozy soup recipes, like chicken parmesan soup and french onion cabbage soup, will feel just like getting a ...

That’s why we’ve rounded up five recipes that go heavy on taste without a big price tag attached. There’s a seriously saucy (and surprisingly easy) carbonara from a popular Sydney pub, Victor Liong’s ...

Sweet potatoes are a fall-time favorite, great alongside turkey or a juicy pork chop. But when figuring how much side you ...

Food writer and recipe developer Kiera Wright-Ruiz had to leave hers behind when she recently moved out of the country, and told me it’s the thing she misses the most. “I’m sure people have ...

Many shops that specialise in congee - Chinese rice porridge - have a short menu of snacks, in case customers want something more substantial. These include fried wonton, fried fish balls with ...

Young and hungry chefs are digging into Cantonese nostalgia.

Paired with roasted sweet potatoes, tossed in a brown butter vinaigrette and showered with tangy goat cheese, the humble lentil becomes “absolutely superb.” By Melissa Clark Yossy Arefi’s ...