To make the rice cake, first take care of the pastry: in the bowl of a stand mixer fitted with a paddle, add the cold butter cut into pieces, the brown sugar (1), flavor with lemon and orange zest, ...

This post originally appeared in the August 23, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

"I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put ...

Korean rice cakes, frequently Romanized as tteok (though you might find variations in spelling), are a staple ingredient in the country’s cuisine. Typically made by steaming and then pounding a simple ...

If you’ve ever felt daunted by stir-fry prep, this approach is for you. Though a few items still need a chop, the rice cakes give you a built-in starchy side and a sauce (really just curry paste ...