Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a…
Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the…
Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the…
This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the…
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than…
This rice salad has it all in looks, flavor, and texture: creamy avocado, crunchy sugar snap peas, a vibrant lime dressing, and gorgeous chewy yet tender grains of glossy black…
Almost any leftover cooked ingredient can be made into salad in Burmese cuisine, and often is. If you have leftover cooked chicken, for instance, after making chicken broth from whole…
This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it's easier in…
There are versions of sweet banana treats all over Southeast Asia. Sometimes the bananas are fried in a batter until crisp, sometimes they’re cooked in oil or lightly grilled, sometimes…
A baking stone and a very hot oven are the keys to soft, crusty naan bread at home
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