The great thing about egg rice is that it’s hardly cooking. If you can fry an egg, then you can make egg rice.
A California farmer decides it makes better business sense to sell his water than to grow rice. An almond farmer considers uprooting his trees to put up solar panels. Drought is transforming the state, with broad consequences for the food supply.
His development of high-yield rice hybrids in the 1970s led to steeply rising harvests in Asia and Africa and made him a national hero in China, credited with saving countless lives.
Kunun gyada, a subtly sweet West African blend of rice and peanuts, is a dish you want for iftar — and all year round.
The island is going to great lengths to keep water flowing to its all-important semiconductor industry, including shutting off irrigation to legions of rice growers.
In a country plagued with malnutrition, government support has led to wasted crop surpluses. But with jobs lacking, many feel they have little choice but to work the land.
The journalist and cookbook author, who grew up traveling between Atlanta and Puerto Rico, collects dishes that tell stories about life on the island, and the flavors that bring her back to it.
It may come as no surprise: The list includes a lot of low-effort pasta, rice, eggs, toast — and anchovies.
Testing found high levels of arsenic, lead and cadmium in some ingredients, congressional investigators said.
The protesting farmers fear that new laws will help giant corporations and leave them at their mercy.
Spotify has its end-of-year lists, and NYT Cooking has one, too: Reporters and editors shared their go-to recipes.
Like the Persian tahdig Samin Nosrat grew up eating, this Puerto Rican arroz con gandules delivers a crispy layer you won’t be able to resist.
Amy Chaplin, best known for her plant-based cookbooks, shares a recipe for onigiri, something she often makes for herself.
Banchan, the small dishes that often accompany a Korean meal, should be treasured in their own right.
Miso-infused rice and ginger-scallion vinaigrette round out this adaptable dinner, ready in 30 minutes.
You don’t need much to make this breakfast porridge (or dinner-worthy soup): Just rice, water and time.
“You have an American amount of rice,” my mother told me as news of the coronavirus intensified. “Go get the biggest bag you can find.”