These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
We love these everyday delicacies for their simplicity.
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses.
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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