Rice
Rice Salad with Fava Beans and Pistachios
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
By Yotam Ottolenghi
Chopstick Ready Rice
Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman
By Rachel Yang
Mushroom and Brown Rice Veggie Burger
Sandwich this burger between English muffin halves or serve with lots of arugula.
Chestnut, Wild Rice, and Pistachio Dressing
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
By Amy Thielen
Poulet a l'Estragon with Rice Pilaf and Yellow Wax Bean Fricassée
Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.
By Daniel Boulud
Brown Rice Porridge with Hazelnuts and Jam
At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.
By Jessica Koslow
Sorrel Rice Bowls with Poached Eggs
This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.
By Jessica Koslow
Crispy Brown Rice "Kabbouleh"
Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.
By Jessica Koslow
Italian Rice Pie (Pastiera di Riso)
Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and in her estimation, taste better. Eriquez had been making wheat pies for years when she had some extra dough a while back and used it to make a rice pie. "My family went berserk. They went crazy for it!" said Eriquez with a laugh. "Rice is more tender. It has a nicer taste than wheat," she explained. "If you give my family a choice, they're going to ask for the rice before the wheat." The pastry dough, pasta frolla, is delicate and tears easily, so if it softens, quickly chill it in the freezer for a few minutes. And don't worry about the tears; they patch easily.
By Gina Marie Miraglia Eriquez
Spiced Fava Bean Soup with Rice and Tomato
By The Bon Appétit Test Kitchen
Fiesta Chicken
The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!
Roasted Garlic Chicken Pilaf
Here's a healthy, hearty chicken dish you'll serve again and again. Our roasted garlic and herb flavors deliciously combine with chicken breasts, spices, and veggies.
Chicken and Rice Pot Pie
Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.
Basmati Chicken Rice Pilaf
Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!
Pan-Seared Chicken with Southwest Corn and Brown & Wild Rice
Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.
Easy Chicken Fried Rice
If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!
Thai Salad with Whole Grain Brown Rice and Chicken
Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad
Claire's Crockpot Chicken and Rice Supreme
A creamy, cheesy, savory, slow-cooked dish your family will love. No wonder this recipe was a Grand Prize-winner in the Ben's BeginnersTM Cooking Contest.
Taco Rice
Why have plain white rice when you can have taco rice instead? Taco rice slices, it dices, it juliennes... okay, maybe not, but it does have many different uses. Eat it as a side dish, stuff it into a burrito, use it as a base for a bean-and-rice bowl, or use it as a base for a casserole, like in my Southwest Veggie & Rice Casserole . Taco rice doesn't take much more time than cooking regular white rice, but has so much more to brag about.
By Beth Moncel