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recipes 2007 12 rice raisin and herb pilaf
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Cooking
Rice pilaf is my new Thanksgiving side piece.
Asha Loupy
Cooking
The ingredients might change, but the fundamentals of how to make rice pilaf stay the same. Here's how to nail one of our favorite sides every single time.
Claire Saffitz
Fragrant, fluffy, and packed with flavor—not to mention quick and simple—this pilaf is the perfect weeknight dinner.
Lucy Madison
Cooking
My mom was right—pulao just takes practice.
Smita Dolan
Lifestyle
Paleo, who? With ghee-toasted almonds, golden raisins, and fresh scallions, this pilaf is definitely not diet food.
Aliza Abarbanel
Shopping
Kola Goodies’s Super Green Latte mixes herbs and plants like gotu kola and moringa for the perfect morning boost.
Zinara Rathnayake
Cooking
Starch plus vegetable equals endless opportunity.
Ali Slagle
Cooking
You can't have it all, but your chitranna can.
Chitra Agrawal
Restaurants
Chef David Tanis eats his way through the noodles, crêpes, and banana-blossom salads of Hoi An, Vietnam
David Tanis
Cooking
Your family will be so impressed.
Andy Baraghani
Cooking
We can all agree that they're a terrible snack food, but cooking with raisins is a different story.
Alex Delany
Culture
Hidden anchovies, spicy chili paste, and artisanal pasta, of course.
Alyse Whitney
Cooking
Okay fine, pretty much throw anything over crispy rice and we'd be happy
Carey Polis
Cooking
Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.
Rachel Sugar
Cooking
A super-simplified guide to an incredibly complicated subject.
Sarah Jampel
promotions
Beyond brown, white, and wild, there's a world of exotic rices waiting to be explored. Learn about them and enter for a chance to win a deluxe rice cooker!
Amy Albert
Cooking
It’s my simple solve when summer eggplants, peppers, and onions start piling up.
Heather Eddy
Cooking
When the getting isn’t good, your dinner can still be great.
Carla Lalli Music
Cooking
Start the autumn off right with these four quick, delicious dinner recipes.
Claire Saffitz
Culture
Fresh herbs, crispy vegetables, and 'the grain of the moment' make our Quinoa and Spring Vegetable Pilaf the dish to serve right now.
Joanna Sciarrino
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Cooking
Here are the titles our editors are cooking from at home—recipes included.
The Bon Appétit and Epicurious Staffs
Lifestyle
Dinner game-changer: start cooking your greens in coconut milk.
Elyssa Goldberg
Cooking
Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.
Alex Delany