Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

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

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice.

Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

There are many different gumbo recipes, all taking advantage of local ingredients and served with rice. This one is a heady, fragrant slurry thick with seafood.

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....

You will want to eat this on everything except your breakfast cereal.