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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Annatto-based recado for cochinita pibil and Yucatan cuisine
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Annatto-based recado for cochinita pibil and Yucatan cuisine
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Heat dressing in large skillet on medium-high heat. Add meat; cook 2 min. or until browned. Remove meat from skillet; set aside. Keep warm. Add rice and ham to skillet. Cook 2 min., stirring occasionally. Stir in water and seasoning mix. Bring to boil; cover. Reduce heat to low; cook 15 min. or until rice is tender. Stir in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.