The Rice You Need to Know About

October 26, 2015

Cured eggs yolks? On it. Crispy skins? Also on it. It helps to listen to friends and chefs when they wave their arms and say that a certain ingredient or technique is seriously underrated, all but megaphone-screaming in our ears that we need to get on it now, now, now. And when the people dropping that kind of knowledge happen to be the all-knowing chefs (and friends!) Yotam Ottolenghi (also a BA columnist) and Ramael Scully of Nopi in London, we listen up—no questions asked. Here’s what they’re into right now.

When Ottolenghi tells you to eat more cabbage, you…