_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...
Author: Elizabeth Andoh
Author: Andrew Chase
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices for what boils down to a pretty simple breakfast....
Author: Rocco DiSpirito
Author: Alexis Touchet
Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared.
Author: Einat Admony
Author: Lillian Chou
Author: Megan Gordon
Author: Travis Lett
Author: Francois Payard
Author: Shelley Wiseman
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Author: Flo Braker
Author: Elizabeth McKeon
Author: Soa Davies
Author: Andrea Albin
Author: Amber Levinson
Author: Carole Walter
Author: Claudia Fleming
Author: Candice Kumai
Author: Pamela Manovich
Author: Christina Tosi
Author: Kim Severson
Author: Kimberley Hasselbrink
Author: Rochelle Palermo
Author: Christina Tosi
Author: Barb Peters
Author: Tori Ritchie
Author: Daniel Patterson
Author: Sarah Patterson Scott
Author: Lillian Chou