Rice

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Hot chili paste gives the rice its kick. The heat is balanced by the briny olives and the sweet raisins.

The steaks need to marinate overnight.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

To turn this starter into a main course, top it with skewers of grilled shrimp.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

Short-grain rice has an especially high starch content, which makes it sticky — and easy to press into a lettuce or nori wrapper.

Bibimbop A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating.

We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

This rice is delicious with Amber's Pineapple and Cardamom Chicken with Mint, but would also be great alongside curried shrimp or grilled lamb chops.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.

Because it's one of the easiest vegetarian dishes, soulfully satisfying rice and beans can eventually become, well, tedious. Jazzing it up with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors. Not only is this a staple for my family, it's become my default party dish for a crowd.

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.