Sticky rice is a special variety of rice, with opaque white grains rather than the translucent grains of most raw rices. (registration required)

This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)

This fabulous light-as-air tomato omelet quickly is cooked in a wok. (registration required)

It’s not as kooky as it sounds. My bad.

Chicken’s dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade.

This is an ideal fall and winter dish, and a great way to prepare carrots. (registration required)

We eat this salad as a cooling accompaniment to flavored rice and meat. (registration required)

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These bulgur burgers don’t try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice....