Rice & Grains

The classic banana muffin recipe gets a boost from several supporting ingredients in this rendition of the bakery favorite.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.

The carrots melt into the broth of this comforting soup with meatballs.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

Champurrado is an atole defined by chocolate; the classic Mexican hot drink is pure winter comfort.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto recipe is the best way to show them off.

This is the street food fried rice of my childhood.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.