Stuffing chicken with rice pilaf is a festive dish all over the Middle East, served on beautiful trays. The presentation is impressive and the flavors worthy of a celebration. A Lebanese version is ...

Instructions: Rinse the basmati rice in tap water 2 times. Soak the rice for 2-3 hours. Combine the chicken bones, carrot, celery, cardamom pods, cinnamon, black peppercorns, saffron, salt and 8 cups ...

Turn a bag of rice into a flavorful side with these recipes from cultures around the world. Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Pilaf is a centuries-old ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

Every year when the midwinter doldrums loom, the array of oranges at the market gives me the lift I need. The fruits’ juicy tang and varieties that belie the name — red blood oranges, as well as pink ...

Aida Mady makes this dish during Ramadan to break the daily fast. Recipe adapted by Mady from a traditional Egyptian recipe. 1 whole chicken (about 3 pounds), cut into 8 pieces (may substitute legs ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica knows the feeling of having chicken ...

Despite being thought of as the father of blackened redfish, chef Paul Prudhomme recommends "bronzing" meat rather that blackening to avoid the smoke while still achieving an excellent result. Use the ...