Biryani is a whole and very elaborate genre of rice dishes, not be confused with pulao or pilaf.

Moruga hill rice is a nutritious dry-land red rice grown in Trinidad whose history dates to Merikin settlers.

A Bangladeshi dessert reflects hard-fought adaptability in life.

This recipe serves up one of London-based food writer Sally Butcher's favorite lunches—a perfect mezze dish of beans.

Simply cooked line-caught fish with this beautiful tomato kibbeh. I don't know how you could top it.

In his latest book, Feed the Planet, photographer George Steinmetz visits nearly every corner of the world to record diverse yet linked aspects of the global food chain—including aquaculture.

Sitting on the beach with my feet in the sand, listening to sounds of Lebanese pop music drifting through the air, watching children play in the water, eating simply cooked line-caught fish with this beautiful vegetarian tomato kibbeh. I don’t know how you could top it.

The Bengalis are famous for their “chops,” or potato croquets eaten as snacks with tea.

From the ancient world to modern main courses, AramcoWorld’s vivid cover stories highlighting diverse dishes offer readers an opportunity to dig into a variety of recipes and how culinary traditions defined cultures.

Obtained from the trunks of various palms, sago is used across Asia as a thickener for soups and stews and to make pudding. You can substitute other soft, sweet fruit like plums or pineapple, but the sweet juice of the lychee blends very well with milk. This is an exotic take on the traditional sago pudding popular in Gulf cuisine, made with sago, sugar and spices.

Shorbat ‘adas or shorbat al-dal, as it is known, is the quintessential Middle Eastern soup.