This post originally appeared in the August 23, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

If you’re not the type to make double the amount of rice you need for a recipe or add an extra helping to your takeout order just so you have leftovers, this recipe will convince you to get into the ...

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We may earn a commission from links on this page. Using up a little bit of leftover rice isn’t much of an ordeal—drop a half cup into soup or chili, or use it to bulk up a salad. It’s when you have ...

For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A ...

If Oakland’s Helia Sadeghi had to eat one dish for the rest of her life, it would be crispy, buttery, comforting tahchin. In Sadeghi’s childhood home in Iran, the golden domed rice “cake” layered with ...

Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the ...