Uni with Rice Crackers

Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.

We go behind the scenes at the Varsity, one of the oldest and biggest drive-ins in the country. Read more.

Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood.

The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin—so why do Chicagoans claim to love it? Read more.

Speakeasies are all the rage, but few can claim to be as storied as New York City’s Back Room. Read more.

In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.

A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.

Steamed white rice is so simple it's actually rather easy to mess up. Ever have it burn on the bottom, or had the grains go crunch between your teeth? This recipe will give you perfect, fluffy, tender rice every time, to go with all your stir fries, curries, and main-dish proteins. Read more.

Quality Eats' Thanksgiving leftovers fried rice.