Rice

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

We've seen the future, and the future includes many, many batches of perfectly-steamed rice.

Never toss another container of leftover takeout rice again.

Crispy, chewy, nutty burnt rice isn't doomed—in fact, it's one of the happiest accidents you can have in the kitchen.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

It's okay: Basic cooking mistakes happen. Even rice.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.