Making fried rice is smart. Making a crispy rice salad is smarter.

That partially finished can in the refrigerator is just a salted caramel sauce waiting to happen.

Here’s how to nail it, even when you’re winging it.

A warming bowl of tea-soaked ochazuke starts with whatever’s in your pantry.

Give day-old rice a second life with kimchi and Heinz.

The sweet, colorful allium is a perfect starting point for chaotic, hungry dinnertime improvisation.

And here’s how you can add a little extra spark on day two or three.

In dishes like ribollita, açorda, and mille fanti, a little bit of week-old bread becomes a comforting porridge that will put you to sleep—in a good way.

Sometimes your best recipe is a thing you would never in a million years serve to guests.