Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg.

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions.

Your guests will still be talking about these zingy, crunchy bites long after the party’s over.

This is a wonderful alternative to more traditional dressing. After scooping out the rice, you can cook the crust longer, leaving more tasty morsels.

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast....

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice, then spooned over it in a rich ragoût.

Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.