• 3 cups chicken stock, preferably homemade
• 1 cup strawberries, washed and hulled
• 2 Tbsp. unsalted butter
• 1 cup arborio rice
• ¼ cup dry white wine
• ¾ cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

For the laab:

• 1 Tbsp. uncooked jasmine or Thai sticky rice
• 5 oz. leftover cooked meat and/or vegetables
• 1 Tbsp. fish sauce
• 1 Tbsp. fresh lime juice
• Pinch sugar
• Roasted chile flakes (store-bought or homemade)
• 3 Tbsp. thinly sliced shallots
• Handful fresh mint, Thai basil, cilantro, and other fresh herbs

For serving:

• English cucumber, sliced
• Sticky rice or jasmine rice
• Romaine or butter lettuce

• ¾ cup long-grain white rice
• ¾ cup raw almonds
• One 3-in. cinnamon stick
• 6 cup half & half
• ¼ cup sugar, plus more
• ½ tsp. vanilla extract
• Pinch kosher salt

• 2–3 bird’s eye chiles
• ⅓ cup coarsely chopped mild red peppers
• 7 garlic cloves
• 3 Tbsp. vegetable oil, plus more for frying
• 4 large eggs
• 1 lb. lean ground pork
• 2 Tbsp. fish sauce, plus more
• 2 tsp. sugar, plus more
• 1½ cups holy basil or Italian basil leaves
• 4 cups steamed jasmine rice, for serving

For the sauce:

• 1 cup full-fat plain Greek yogurt
• 1 small garlic clove, very finely chopped
• 1 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• Kosher salt
• Ground sumac and extra-virgin olive oil, for garnish (optional)

For the rice:

• Olive or vegetable oil, for frying
• 4 medium onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 cup basmati rice (7½ oz.), rinsed in a strainer until the water runs clear
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• ¾ tsp. ground cinnamon
• ½ tsp. ground allspice
• ¼ tsp. ground turmeric
• Pinch cayenne pepper, or more to taste
• 3 garlic cloves, finely chopped
• 2 tsp. pomegranate molasses, or 1 tsp. sugar
• 2½ cups cooked brown or green lentils (see footnote)
• Coarsely chopped parsley leaves and/or cilantro, for garnish

Chicken and Rice Vermicelli Soup

• 8 oz. mi fen (dried rice vermicelli)
• ¼ cup medium dried shrimp
• 4 large dried shiitake mushrooms
• ¼ cup vegetable oil
• 4 large garlic cloves, finely chopped
• 8 cup chicken stock
• 5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
• 2 thin slices peeled fresh ginger
• Kosher salt
• 1 skinless boneless chicken breast, very thinly cut on the bias
• 4 head baby bok choy, trimmed, leaves separated
• ½ cup cilantro leaves
• 2 red bird’s eye chiles, thinly sliced on the bias

• 2 Tbsp. vegetable oil
• 12 oz. boneless lamb leg or loin (see footnote), trimmed and cut into ½-in. chunks
• 2 tsp. kosher salt, plus more to taste
• 1 large onion, finely chopped
• 1½ cups short-grain rice such as Carnaroli or arborio
• 1 Tbsp. plus 1 tsp. caraway seeds, finely ground
• 1 Tbsp. freshly ground black pepper, plus more for garnish
• 1 tsp. dill seeds (optional)
• ¾ cup dry wine (red or white)
• 3¼ cups lamb, beef, or chicken stock, or water, divided
• 1 bay leaf
• 3 Tbsp. unsalted butter, at room temperature
• 1 cup coarsely grated pecorino or other hard sheep’s-milk cheese, plus more for garnish

• 8 cups chicken stock
• 1 cup long-grain white rice
• 4 large eggs
• ¼ cup plus 2 Tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Parsley leaves, for garnish

For the pulao:

• 2½ cup basmati rice
• 1½ tsp. kosher salt, divided
• 3 Tbsp. sunflower oil or ghee
• 4 green cardamom pods, smashed with the side of a knife
• 2 bay leaves
• 2 black cardamom pods, smashed with the side of a knife
• 1 large cinnamon stick
• 1 tsp. cumin seeds
• 5 large shallots, thinly sliced
• 1¼ cup frozen peas
• 1 large carrot, peeled and coarsely grated
• 1 tsp. freshly ground black pepper
• 1 tsp. garam masala
• 1¼ cup coarsely chopped dried figs
• ¼ cup coarsely chopped dried cherries
• Lime achaar (South Asian pickle), for serving

For the raita:

• 1¾ cup plain Greek yogurt
• 1 tart green apple, such as Granny Smith, coarsely grated (¾ cup)
• 3–4 Tbsp. whole milk
• 2 Tbsp. finely chopped mint leaves
• 1 tsp. sugar
• ½ tsp. cumin seeds, toasted and crushed
• ½ tsp. kosher salt or chaat masala

• ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
• 2½ lb. Spanish-style chorizo, sliced ¾-in. thick
• 6 garlic cloves, thinly sliced
• 2 medium yellow onions, finely chopped
• 1 large red bell pepper, seeded and coarsely chopped (1 cup)
• 1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
• 1 Tbsp. tomato paste
• ¼ cup dry sherry
• 3¼ cup chicken or vegetable stock, or water
• Pinch cinnamon
• Large pinch saffron threads
• One 15-oz. can chickpeas, drained (1½ cups)
• ½ cup raisins
• Kosher salt
• 1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
• Finely chopped chives, for garnish