Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
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.
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
This is a recipe for dolamades, an eastern European specialty.
A fun new way to combine surf with turf, we have adapted this recipe by using blue crabs instead of the hard to find ang-chim crabs originally meant for the dish.
This Japanese specialty requires very fresh fish.
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
We discovered this traditional rice dish while researching paella in Valencia.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
This is a variation of the bamboo shoot soup popular in Cambodia.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.