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I am contemplating adding porcini powder to a batch of rice that I am about to make. What do you think? Would it be a waste of that good stuff?

I made some Ahi Tuna last night and there isn't enough leftover to get a second full meal with it. Is there such a thing as fish hash and what ingredients would work in such a concoction?

I love my rice cooker and I am wondering if anyone out there has used one to prepare kasha.

I am about to start a recipe for Rice Cakes that calls for the rice to be cooked to a "starchy and soft" state. I assume that requires cooking it longer and with more liquid than usual. Is my assumption correct and, if so, how much more water will do the trick and, if I use a rice cooker, does...

Made a batch of corn muffins the other day and forgot to serve them. I also have a lot of homemde chicken stock and the leftover chicken from the main meal. I'm looking for a nifty way to combine these three ingredients (with others, of course) to make a one dish meal, casserole, or the like...