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This board comes in maple and cherry wood, but we love the walnut for its timeless look and forgiving color for chopping all types of produce and carving meats..

And honestly, I feel like I got a fair amount of press.for what we were, which was a very small neighborhood restaurant.Some of it was because of Glenn, some of it was just happenstance.

I got a lot of attention from kind of the food cognoscenti, but I don't feel like it necessarily trickled down to the regular foodie people as much as it might have.. We were a neighborhood restaurant, so maybe that wasn't everything, but I certainly would have appreciated—not even just from a business standpoint, but just from a standpoint of advocacy and expertise—some of the attention that's going to rice in African American foodways right now.I still fee; kind of regretful about it.I'm not mad, but I'm very regretful, and I feel like I still have this knowledge base, this experience but because I don't have the showcase of the restaurant anymore, I'm way farther off anybody's radar.

It's hard to remember somebody that had a restaurant that closed six years ago.But as for rice?

It's about time.Here at Food & Wine, our.

snack food taste tests.Let everything cook until it's "nice and fragrant.".

Pour in the broth next, bringing the mixture to a boil over medium-high.When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.

(If you're using couscous or orzo, cook for eight to 10 minutes instead.).While the broth cooks, you'll want to prep all.