Rice

This dish is finished with a delicious (and super-easy) basil and tarragon butter.

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang. In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

A Goan dish from the Savoi Spice Plantation.

Nasi Uduk, Java, Indonesia Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It originally accompanied Javanese Chicken Curry and was part of an article by Oseland on Indonesian cuisine. Rice that's been cooked in coconut milk and seasoned with aromatics is a velvety-rich, alluring dish. It turns up in countless incarnations all over Indonesia. This is the Javanese version, which is flavored with lemongrass and daun salam leaves, the woodsy-tasting Indonesian herb. The aromatics are submerged in the rice as it cooks, infusing the cooking liquid—and, in turn, the rice—with their essences. The hint of lemongrass is appealing, while the topping of crisply fried shallots adds smoky succulence. Friends I've cooked this rice for have told me it's the best rice they had ever eaten. It pairs well with just about anything that plain rice is served with, including curries and stir-fries, though it's wonderful on its own, with a salad of baby lettuces. I prefer to eat nasi uduk warm rather than hot — its flavors are more pronounced. It's not advisable to halve this recipe: Using one cup of rice would mean that most of the aromatics would be sitting on top of the rice as it cooks rather than being submerged in it, resulting in a poorly flavored dish. Reheat the excellent leftovers in a warm oven. It's also not advisable to make this dish in a rice cooker, as the fats and proteins in the coconut milk and the high, continuous heat of a rice cooker's heat source can easily lead to the rice on the bottom layer sticking and burning.

Use shaved Parmesan in place of the goat cheese, if you like.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.

The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.

Julgröt Chef Magnus Ek uses Arborio rice for a rich pudding with a consistency that's creamier than most. It's barely sweetened, but we've found that most people like to stir in warm milk and sprinkle some turbinado sugar and cinnamon on top.

This bay-leaf- and garlic-infused pilaf is versatile, going well with both the Cajun shrimp stew and the coconut red-lentil curry.

Editor's note: This recipe is reprinted from The Second Avenue Deli Cookbook, by Sharon Lebewohl and Rena Bulkin. On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods—most notably holishkes, but also kreplach, stuffed peppers, and strudels—are served to symbolize abundance. Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars. There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation. Note: When you're confronted with a bin of cabbages, you'll notice that some are quite light, whereas others have the heft of bowling balls. Choose the lightest ones for stuffing; their leaves peel off much more easily.

Cooking a pot of rice is much easier than tearing up and toasting bread for stuffing. Assembling the side dish a day ahead saves time, too.