Rice

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

An unlikely romance between a girl and her pot

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.

This sweet, creamy, and simple recipe hits all the classic flavor profiles.

The sturdier your cress, the longer this salad will hold up at room temperature.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

You're only four ingredients and 10 minutes away from fluffy, tender "rice."

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.

Sometimes, the best meal is the simplest one

We talked to your doctor. She said to up your chicken soup intake.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

AKA how to not get bored after two days of leftovers.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

The holy trinity of greens, eggs, and rice.