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Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Hugh Acheson gives this rustic, satisfying pilau (a variant of pilaf) nice depth of flavor by adding charred jalape&#...

Hugh Acheson puts farro to good use here by combining it with chorizo, then topping the dish with a surprise combinat...

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

Hugh Acheson has a clever trick for testing the doneness of his creamy polenta: When it starts to pull away from the ...

This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bob...

Instead of the usual stir-fried rice, this one uses cucumbers, salami, arugula and chiles in a spicy, fresh and meaty...

This easy risotto is studded with delicate shrimp and pieces of plump asparagus, and delicately flavored with saffron...

In this clever dish from Bobby Flay, he folds the classic ingredients of pimento cheese (a Southern starter made with...

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