Eggs and a container of leftover rice in the refrigerator mean that dinner can truly be last-minute.

Rice may be the belle of the ball in Charleston, but corn—that other staple of southern pantries—has a few good moves, too.

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

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 classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

Toasting barley in a dry pot adds an extra dimension to this hearty twist on risotto.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course. ...

Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains.

Cooking bulgur with rice makes a delicious and slightly unusual side dish that’s just right for soaking up a saucy main course.