When I was in college, there was a little cafe across the street from my freshman dorm that made the most amazing cold lemon chicken cold salad. Years ago, I tried to recreate it (lemony chicken, celery, fresh herbs, red onion, white rice) but never was able to. My cooking skills have since improved, so I'm going to try again.
What are your secrets for making tasty. non-sticky, non-goopy, rice salads with tons of flavor?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)