The burst of culinary creativity that fueled menu research and development over the past decade somehow skipped right over the side of the plate, leaving predictable preparations of potatoes, rice and slaw sitting in the shadow of exciting new entrées. Happily for diners, however, the tide has turned, and chefs in all segments of the industry are leading a side-dish revival. Nice rice. A culinary chameleon that readily can adapt to a range of flavor treatments and ethnic applications, ...

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