Julia Turshen is the award-winning cook book author of Feed the Resistance and Small Victories, and in her new book, Now & ...

Ingredients: For the crispy chili rice: 2 cups cooked jasmine rice 1–2 tbsp chili oil (or neutral oil for milder option) 2 tbsp soy sauce For the salad base: 1 cup shelled edamame (thawed if frozen) 1 ...

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From carnitas to birria, Michigan’s family spots serve soulful plates, handmade tortillas, and hospitality that keeps ...