Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

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

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. ...

The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room provided the inspiration for the following chicken-based version.

In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.