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Rice, Noodles

Nepali dal bhat, khichdi, Costa Rican gallo pinto, Afghan kabuli pulao, Mediterranean rice, and curry noodles and Thai rice guides, with biryani, paella, jollof, pad thai, and lo mein still to come.

Scallion Noodles: The Fat, the Noodle, and the One Step That Decides the Bowl

Scallion Noodles: The Fat, the Noodle, and the One Step That Decides the Bowl
Brazilian Rice: The Ratios That Don’t Agree, the Rinse Question, and the Rest That Finishes the Pot

Brazilian Rice: The Ratios That Don’t Agree, the Rinse Question, and the Rest That Finishes the Pot
Orange Chicken and Rice: Which of the Three Formats Fits Your Weeknight, and the Fry Numbers That Decide It

Orange Chicken and Rice: Which of the Three Formats Fits Your Weeknight, and the Fry Numbers That Decide It
Grilled Chicken and Rice: Which Doneness Number to Trust, How Long to Marinate, and How to Keep the Rice from Turning Gummy

Grilled Chicken and Rice: Which Doneness Number to Trust, How Long to Marinate, and How to Keep the Rice from Turning Gummy
Halal Chicken Over Rice: Which White Sauce, Which Cut, and the Numbers That Decide the Plate

Halal Chicken Over Rice: Which White Sauce, Which Cut, and the Numbers That Decide the Plate
Thai Rice: The Water-Ratio Disagreement, the Steam-Don’t-Boil Rule, and Which Variety Fits Which Dish

Thai Rice: The Water-Ratio Disagreement, the Steam-Don’t-Boil Rule, and Which Variety Fits Which Dish
Curry Noodles: The Three Families Behind One Name, and How to Pick Yours Before You Cook

Curry Noodles: The Three Families Behind One Name, and How to Pick Yours Before You Cook
Mediterranean Rice: Which of the Three Dishes You Mean, and the Liquid, Timing and Finish Each One Needs

Mediterranean Rice: Which of the Three Dishes You Mean, and the Liquid, Timing and Finish Each One Needs
Kabuli Pulao Recipe: The Ayubi Family Version From Parwana, With the Soak Counted

Kabuli Pulao Recipe: The Ayubi Family Version From Parwana, With the Soak Counted
Khichdi Recipe: The 1:1 Base, and How Water Alone Decides Porridge or Pilaf

Khichdi Recipe: The 1:1 Base, and How Water Alone Decides Porridge or Pilaf

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A large pan of Valencian paella with saffron rice, green beans and chicken on a rustic wooden table

European Recipes

European recipes published so far: English scones, Dutch home cooking, Norwegian seafood dinners, and Mediterranean rice, with Italian,…

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A spread of Lebanese mezze with hummus, tabbouleh, baba ganoush and warm pita bread

Middle Eastern & North African Recipes

Middle Eastern and North African recipes published so far: Lebanese manakish and Turkish baklava, with Lebanese mezze, Turkish…

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A steaming bowl of Vietnamese pho with fresh herbs, lime and chili, chopsticks resting on the rim

East & Southeast Asian Recipes

East and Southeast Asian cooking so far: vegan Chinese recipes, Japanese soup base, curry noodles, red curry soup,…

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A copper handi of butter chicken with naan bread and a small bowl of basmati rice, whole spices scattered

Indian & South Asian Recipes

Indian and South Asian recipes published so far: khichdi, poha, and pav bhaji from India, dal bhat and…

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A pot of smoky Nigerian jollof rice with fried plantains on the side

African Recipes

African recipes published so far: Ethiopian injera, doro wat, and everyday wats, with Nigerian, Ghanaian, Senegalese, Kenyan, and…

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A wooden board of Mexican tacos al pastor with pineapple, cilantro, onion and lime wedges

Latin American, Caribbean & US Recipes

Latin American, Caribbean, and US regional recipes so far: Mexican atole and white cheese, Costa Rican gallo pinto,…

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