Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.
Then the vetting for eligibility begins: Nominees must have full creative control of the menu — but only for five or fewer years (the threshold for being considered "new").With these filters in place, the list shrinks considerably.
Then editors fan out, and they eat — often five or six meals a day..The sheer enormity of the task tends to force perspective.When one dish stands out among 15 you've eaten that day, you know you've hit on something truly novel.
Kate Krader, Food & Wine restaurant editor and lead architect of Best New Chefs from 1995 to 1999 and 2003 to 2016, still remembers the standout dishes she ate during those years with epiphanic clarity.. Billy Farrell/Patrick McMullan via Getty Images."I remember John Shields at Town House in Chilhowie, Virginia, had a beautiful salad of shaved vegetables made into little swirls," Krader says.
"And I'd talked a friend into driving me 100 miles to get to this godforsaken place, and I remember the salad tasting as good as it looked.
Another year, there was Kevin Fink at Emmer & Rye, doing bucatini with a carbonara and grinding his own wheat.Some gluten is necessary, but too much will mean a tougher, chewier crust instead of perfectly flaky pastry.. Why add sugar to pie dough?.
In addition to adding a light sweetness, the sugar in this all-purpose pie dough also interferes with the formation of gluten, contributing to a nice, tender crust even without using special pastry flour.A little bit of sugar can also make for a better golden-brown color on the finished pie.
Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..The 5 Most Common Piecrust Problems — and How to Solve Them.