Rice

Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.

In January, we published a classic mole poblano that takes 3 1/2 hours to make — but a respectable version of the revered dish can also be had in much less time.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five-alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce, perfect for spooning over rice.

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

Truffles add luxurious appeal, but the ravioli are fantastic without them.

The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from latienda.com.

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Each spoonful of this French country-style soup delivers the warming taste of sun-ripened tomatoes and luxurious saffron.

The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians; arborio makes a good substitute.

Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. The idea is probably Persian in origin, and has universal appeal. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.