This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
These rice fritters have a creamy center and a slightly crisp exterior.
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
This dish is based on one prepared by Louis Chan.
The secret to this dish is to toast and grind whole coriander seeds.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
The hint of lemon can transform many dishes including this creamy risotto.
This is a recipe for dolamades, an eastern European specialty.
This stew is popular in Egypt, where favas are a staple food.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
This is a variation of the bamboo shoot soup popular in Cambodia.
Using the freshest peas of spring makes this dish simply scrumptious.
Saffron lends an extraordinary flavor to even basic rice dishes like this one.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
A delectable combination of delicate limas and tangy tomatoes, this dish is like summertime on a plate.