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Mound the rice in bowls and arrange the cooked vegetables in separate piles.

Place in a bowl and cover generously with boiling water.Let soak for at least 20 minutes, then drain..

In a small heavy skillet, cook the sesame seeds over moderate heat, stirring constantly, just until you see them starting to turn golden.Scrape the seeds out into a small bowl and set aside..Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar.

In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling.Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes.

Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds.

Cook, stirring frequently, for 15 minutes.She reimagines ranch dressing as a tangy, funky blend of fermented soybeans and crème fraîche, served with a platter of vivid crudités.

She brines chicken in buttermilk, grills it slow and steady, and pairs it with subtle nods to her wine-country home: fresh grapes wrinkled over the fire, raisins, preserved young grape leaves, splashes of verjus.It takes a real savant to deliver knockouts like these, as delicious as they are studious.

Hong spent years winding her spool of experience at Meadowood.But at The Charter Oak, she lets it fly.. 04. of 10.