3. Half-fill a shallow dish with warm water. Dip 1 rice paper round into water, place on a chopping board and stand for 20 to 30 seconds or until soft enough to roll without splitting. 4.

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli. Grace Parisi a former senior test kitchen editor for Food & Wine, where she ...

Japan's farm minister resigned Wednesday after a gaffe about rice drew public fury in a country experiencing soaring prices of the cherished staple. Taku Eto told a gathering over the weekend that he ...

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