Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets.

Side dishes can be the best part of dinner — especially when they're creative and a little unexpected. That's why I love this ...

It wouldn't be Mardi Gras without celebrations packed with good food. And nothing says New Orleans quite like a steaming, ...

Heat some vegetable oil in a large frying pan or casserole (Dutch oven) and fry the onion and carrot over medium heat with a ...

Hi BNers, happy weekend. One of the best things about the weekend is having the time to cook that one special dish we don’t ...

To hear the cook, writer and teacher Sonoko Sakai tell it, “1955 is the year my mother was liberated.” Several things ...

5. Portion the rice noodles in warm shallow bowls. Ladle the veggies and broth over and around the noodles. Garnish with ...

Remove the chicken from its water, reserving the cooking liquid. Chop the chicken cleanly into 1cm-ish pieces (it should be cooked through at this point). Add the rice, chicken and cooking water to ...

3. Add cooked rice and stir to cook evenly. Cold leftover rice is preferred for fried rice because the grains will cook ...

Meanwhile another wrote: "These look amazing." Here's everything you need to make this recipe. Preheat your oven to 180C/350F. Steam and mash up your vegetables, then add the rice, breadcrumbs, eggs ...

Vegetable-Forward Recipes from Eastern Europe” by Alissa Timoshkina. (Quadrille, Penguin Random House UK via AP) Cabbage Rolls with Sauerkraut Leaves, Beef and Rice in a Tomato Sauce Serves 6-8 ...