Middle Eastern (5)
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Qabili pilau is widely considered to be the national dish of Afghanistan.
This creamy and rich recipe is based on one in Le Ricette Regionali Italiane (Solares, 1967).
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
Feijoada is a traditional Brazilian feast of black beans and mixed meats.
This Japanese specialty requires very fresh fish.