Rice & Grains

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

These adorable Japanese stuffed rice balls just might be the most perfect snack.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.