Rice

This spring-themed dish works perfectly as an entrée or as a side dish.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Steaming the apricots over the rice while it rests softens them just enough.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

A kicky chile-lime dressing wakes up your weeknight salmon.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

The sturdier your cress, the longer this salad will hold up at room temperature.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.