The double handles on this Lodge creation allow it to be moved easily from one cooking vessel to another, and the seasoning (which gets better with age) assures the contents won’t stick.(Keep screen awake).

In a small saucepan of boiling salted water, cook the corn kernels until just tender, about 2 minutes.In a large saucepan, combine the chicken broth, corn cobs, chicken thigh, ginger and sliced celery and bring to a simmer.

Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes.Strain the broth and reserve the chicken thigh.You should have about 5 1/2 cups of broth.. Preheat the oven to 325°.

Measure out 1 cup of the broth and reserve.In a 3- to 4-quart casserole or Dutch oven, combine the remaining 4 1/2 cups of broth with the rice and bring to a simmer over moderate heat.

Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed..

Drain the scallops and transfer to a small saucepan., the state's culinary repertoire of Mexicana extends well beyond fast-food chains.

Los Angeles Burrito in Alabaster—about thirty minutes south of Birmingham—executes a satisfying ode to the item after which it's named.Unlike the yellow paper-wrapped burritos of L.A. or their foil-wrapped Mission-style counterparts, this version is served horizontally on a plate, smothered with crema, lettuce, and avocado.

For those still feeling peckish, the street tacos here—featuring handmade corn tortillas—are very good, too.Bandito Burrito in Huntsville also deserves mention, and its vegetarian green bean burrito, filled with green chile and beans (no actual green beans), makes a solid visit.. Alaska:.