Rice & Grains

Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.

Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.

If you’ve ever wondered how to make the beloved snack even better, try this nutty, savory-sweet version powered by peanut butter and toasted dry milk powder.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Aromatic congee gets a lofty buttermilk lid in this upcycled spin on comforting chicken pot pie at L.A.’s Yangban Society.

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

This Laotian-style rice salad is crunchy, spicy, sour, and bright. Store-bought red curry paste and skillet-crisped rice keep it fast and weeknight friendly.

Warm spices, a spritz of lime juice, and 10 minutes are all you need to serve a brighter, flavor-spiked side of rice. 

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.

These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).

This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.

Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).