The New Yorkerのインスタグラム(newyorkermag) - 8月8日 04時00分

Lyonnais rice pilaf is made in the oven with onions, butter, and chicken stock—something like a version of Italian risotto. In Bill Buford's recipe, the dish’s abundant fat—some Americans call it “stick-of-butter rice”—is balanced with a biting acidity from white-wine vinegar. At the link in our bio, watch Buford demonstrate his trick for the perfect French pilaf, and get his recipe to try it yourself.

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