Americans don't tend to eat rice for breakfast, and we're missing out. Rice is one of the most ubiquitous ingredients around the world, and each country and culture consumes it in myriad ways every day—even multiples times a day in some places. For quite some time it seemed that the American culinary world mostly ignored the humble workhorse ingredient, but in recent years farmers have worked to bring back heritage varieties that had been lost to the ages and chefs are working to give the global staple its due in the restaurant world.
For many people, the sudden appearance of bacon hanging on a new neighbor’s backyard clothesline would be a harbinger of delightful times ahead. Fire up the welcome wagon—and the grill! For some residents of 7th Avenue in Whitestone, Queens, a rash of air-drying rashers and chicken has been cause for alarm and outcry.
I was born and bred in the suburbs east of Atlanta, at the foothills of the massive, granite monadnock Stone Mountain. I know what it means to be a native Southerner. What I didn’t learn from growing up here, I learned from my mother who grew up in Huntsville, Alabama. She taught me about my heritage, my ancestors, and Southern culture through food: most notably, breakfast.
Why do I love challah? Let me count the ways. The traditional Jewish egg bread makes great sandwiches. Challah can be pulled apart or sliced thicker than Texas toast. It goes well with a heap of roast beef or a simple schmear of butter.