This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.
Author: Najmieh Batmanglij
Author: Kate McMillan
Author: Lauren Chattman
Author: Ruth Cousineau
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Melissa Roberts
Author: Mark Weatherbe
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Author: Amiel Stanek
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
Author: Amy Finley
Author: Sergio Remolina
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Sara Jenkins
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Author: Marge Perry
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Author: Kopitiam, NYC
Wrap these healthy sesame snack bars up and take them on-the-go.
Author: Dawn Perry
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Author: Opal L. Nutt
Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
Author: Molly Baz
Author: Tracey Seaman
Author: Tori Ritchie
Author: Chris Schlesinger
Author: Gina Marie Miraglia Eriquez
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Ruth Cousineau
Author: Jeff Tunks
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Author: Georgia Downard