The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that's there's nothing...

South Indians don’t use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is...

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast....

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

This Halloween, forget the jack-o-lantern and turn your pumpkin into one of these comforting fall dishes, from rolls to rice pudding.

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.

When eating at a dim sum restaurant, you may well find a version of this delicious dish.