Rice & Grains

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

This simplified version of the traditional savory rice porridge uses boneless, skinless chicken thighs cooked with rice in a slow-cooker. Dress it with avocado, limes, peanuts, chile oil—and as many toppings as you like.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Cook steamed rice “just a little too long,” add a little rendered chicken fat, and watch as the bottom develops a satisfyingly crunchy texture.

Double the batch of spicy radish pickles from raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.