When I was growing up in Cincinnati, I ate goetta pretty often, but I had no idea how the city’s signature sausage was made. I considered goetta processed, like canned hash or lunchmeat. In my mind, it came from manufacturing facilities where pork-and-oat sludge flowed from tubes into molds and plastic wrappers, or butcher shops where old men with meaty forearms ground hearts and livers into stainless steel stockpots.

But plenty of Cincinnatians make it in their home kitchens. “If you just follow the directions on the back of the bag [of pinhead oats], it’s very simple,” says Pat Haders, a native of the city’s heavily German and goetta-loving West Side. She’s been doing it for years.

For home cooks like Pat, the recipe on bags of Dorsel’s pinhead oats, better known as steel-cut oats, is to goetta what the Toll House recipe is to chocolate chip cookies. It yields three or four hearty loaves—enough to freeze or share with friends and family. (Pat doubles it.)

She’s right: There isn’t much to goetta. It doesn’t require any special machinery or a secret family recipe. But it takes time, and that’s why you don’t make just one pan. It wouldn’t be practical, and goetta is a practical dish. At least, it started that way.

Like Pennsylvania scrapple and North Carolina livermush, goetta descends from a family of German grützwursts, or “grain sausages,” made to stretch meat scraps and offal with inexpensive starches. Goetta is called a sausage, but it’s really more of a meatloaf, made by cooking meat(s), oats, and spices into a thick porridge, which then cools into a sliceable solid.

Historically, the meat in a grützwurst—in Germany or the New World—was whatever was available. In 19th century Cincinnati, when the city earned the nickname “Porkopolis” for its meat processing plants, that was pork. Not the popular parts, either. Those were sold on their own. As in Germany, butchers used the off-cuts to make grützwurst.

Goetta, like nearly everything else, has been domesticated. Today, some butcher shops in the Cincinnati metro advertise that they only use pork shoulder, as a comfort to the squeamish. That includes Bill Finke and Sons, a butcher shop just across the river from Ohio in Fort Wright, Kentucky, that claims to have invented the sausage. Others are proud to continue an offal tradition. Glier’s, the Covington, Kentucky-based, industrial-sized operation that supplies local supermarkets, adds texture and flavor to their recipe with pork skins and hearts.

How to Make Goetta at Home

The goetta that most home cooks make today is even simpler. Cincinnati’s Porkopolis days are in the distant past, and the majority of modern recipes, including the one on the Dorsel’s bag, call for pre-ground pork (and often supplemental beef). My recipe below is closer to goetta’s roots, paying tribute to the dish’s resourceful origins. I also improve the loaf's flavor and consistency through some extra effort that’s almost entirely hands-off.

Instead of using pre-ground meat, I start with a hunk of bone-in pork shoulder. It gives the final product deeper flavor and a rich, gelatinous texture. There’s no store-bought stock here. The oats cook in the pork shoulder’s broth, bringing the dish together in a way that feels heartier and more satisfying than the shortcut versions. I won’t send you out for pork hearts, livers, or skin, but you could easily add them to the mix if you'd like. You could also substitute beef short rib or shank for half of the pork.

The seasonings are simple and relatively traditional. That includes MSG, used at both Finke’s and Glier’s. With black pepper and sage, it helps keep goetta on the meaty, savory side of the pork-and-oatmeal line. I’m calling it optional, but I highly recommend it.

For the easiest, lowest maintenance simmer possible, I cook my goetta in the slow, steady heat of the oven, taking inspiration from a popular slow-cooker method. All you have to do is stir often enough to prevent sticking or excessive browning. 

A warning: The next morning, when you turn your goetta out of the pan, it will be a shade of gray that communicates “loaf,” in the processed, industrial sense. It looks like what it is—an oatmeal-and-pork brick. Unappetizing? Don’t worry: We’ll fix it in post.

Crisped slowly in a skillet, the pork and oats caramelize to a crunchy brown finish. The porridge-like center remains soft and creamy. It eats like a breakfast-meat croquette. The basic, affordable ingredients transform into something greater than the sum of their parts through the alchemy of a hot oven and a medium-hot skillet. 

You can eat goetta like any other breakfast meat, alongside eggs and toast or on a goetta-egg-and-cheese sandwich. Or you can get more creative, layering slices on pizza, crumbling it into macaroni and cheese, and heaping it over nachos. Use it anywhere you’d use sausage, for extra flavor and crispy texture. 

“Goetta is time-consuming,” Pat Haders says, “but it’s yummy.” And if you’re investing the time, you might as well make a lot. Like the famous Dorsel’s recipe, this recipe yields three pans—enough to share with friends and family or to save in the freezer for a time when you don’t have five hours (plus an overnight rest) to invest in breakfast. Making goetta in bulk is part of the Cincinnati tradition, dating back to a time when low-and-slow cooking was the best way to turn a cauldron of leftover pork parts into something delicious.

Adjust oven rack to middle position and preheat the oven to 350℉ (175℃). In a large pot or Dutch oven, add pork, onion, celery, and bay leaves and cover with 10 cups (2.37 L) of water. Bring to a boil on the stovetop over high heat, then cover pot, transfer to oven, and cook until pork is falling off the bone, 2 1/2 to 3 hours.

Using a spider skimmer or large slotted spoon and tongs, transfer pork, onion, and celery to a large bowl. Discard bay leaves. Let meat cool slightly. Reserve cooking liquid, adding water, if necessary, to total 8 cups. (Discard or reserve any excess.) Using 2 forks, roughly shred meat, discarding any large pieces of fat or gristle. Then, using a food processor or meat grinder, grind pork, onion, and celery into small pieces.

Return meat mixture to reserved cooking liquid in pot. Stir in oats, salt, pepper, dried ground sage, and MSG, if using, and bring to a boil over high heat. Transfer to oven and cook, uncovered, stirring to prevent sticking and burning every 30 minutes for the first hour, then every 15 minutes for the second hour, until mixture becomes a thick paste and stirring takes some effort, about 2 hours total.

Line three 9- by 5-inch or 8 1/2- by 4 1/2 -inch loaf pans with parchment paper, or lightly grease them. Fill each pan with goetta mixture (about 4 cups per pan), pressing it down as firmly as possible to remove any air pockets. Use a spatula to smooth the top.

Let filled pan cool to room temperature, 1 to 2 hours, then cover with an airtight lid or plastic wrap and refrigerate for at least 10 hours to allow goetta to set completely.

To pan-fry and serve, run a knife around edges of pan to loosen the meatloaf, then invert and remove goetta from loaf pan and cut into 1/2-inch thick slices. In a large skillet, add 1 tablespoon oil or another fat (try bacon fat, if you have it) and heat over medium-high heat until shimmering. Add desired number of goetta slices, lower heat to medium, press lightly with a spatula, and cook without moving, until browned and crisped on one side, 7 to 10 minutes. For the crispiest possible goetta, drizzle a little more oil on top, then flip and continue to cook until browned on the second side, 5 to 7 minutes (The goetta slices will be delicate. Handle them carefully!) Serve.

Special Equipment

Large pot or Dutch oven, food processor or meat grinder, parchment paper, three 9- by 5-inch or 8 1/2- by 4 1/2 -inch loaf pans (disposable pans are OK), large skillet

Notes

2 pounds boneless pork shoulder with 1 ham hock may be substituted for the 3 pounds bone-in pork shoulder.

Make-Ahead and Storage

Goetta can be refrigerated in an airtight container for up to 4 days or frozen for up to 6 months. For easier thawing, slice the goetta before freezing, separating the slices with wax paper and wrapping them tightly with plastic wrap. If frozen, thaw completely in the refrigerator before cooking.

Over the years, Lodge cast iron has edged out the cookware competition to win top spots in our rankings of Dutch ovens, grill pans, bread ovens, and more. Lodge is like a trustworthy friend who’s been around forever and can fry the perfect crispy egg without trouble. It also helps that the brand’s prices are quite affordable, with our favorite Lodge cast iron skillet perennially hovering at just $17. We found plenty of other great Lodge pieces on sale—all for under $50— including this dual-handled skillet and a 2-in-1 Dutch oven.

Lodge 10.25-Inch Cast Iron Pre-Seasoned Skillet

It releases eggs as if it were nonstick, churns out uniformly baked cornbread, and costs only $17. What more could you ask for? This Lodge cast iron skillet has been a favorite for years, thanks to its even heating and durability. 

Lodge Rectangular Cast Iron Griddle

For breakfast enthusiasts and panini aficionados, this writer-loved cast iron griddle delivers incredible searing power, and then some. Simply flip it to achieve impressive grill marks on burger patties and kebabs. Grab it for 41% off.

Lodge 5-Quart Cast Iron Double Dutch Oven

We tested this clever 2-in-1 Dutch oven as a bread oven and were mightily impressed. For a budget pick, it produces crusty loaves of bread with plenty of oven spring. The lid also doubles as a skillet for frying eggs or searing cauliflower.

Lodge 10.5-Inch Cast Iron Square Grill Pan

While our favorite Lodge Chef Collection grill pan is no longer available, this similar model from the brand offers the same cast iron build and durability. It also comes pre-seasoned and has a deep grilling surface to ensure crispy textures.

Lodge Dual Assist 12-Inch Cast Iron Skillet

While some cast iron is too heavy to move around, this editor-loved dual-handled skillet is plenty easy to lift and clean. It sears just like any other Lodge cast iron cookware, minus the wrist workout.

Lodge 10.5-Inch Cast Iron Round Griddle

This round $20 griddle is great for making flour tortillas, garlic naan, or crepes Suzette. The shorter sides allow you to flip crepes and tortillas smoothly—no tearing!

6.25-Inch Cast Iron Burger Press

While Lodge’s cast iron grill press aced our searing tests, we weren’t the biggest fans of the handle’s screw holes that attracted food and grease while cooking. However, this Lodge burger press is made from a single piece of cast iron, solving all our gunky woes from the other model. Plus, it’s only $15.

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen gear for Serious Eats for over two years.
• She’s a self-professed Lodge cookware nerd with an ever-growing collection of cast iron skillets.
  

Receiving a gift basket in the mail is one of life’s finer pleasures—especially if that gift box includes cookies or your favorite condiment. But choosing a shippable food gift can feel like an arduous task, too. Will your recipients enjoy their gifts? Will what you see on the website be what you expected? I tested 13 mail-order gift baskets to find out which few are worth the price and truly create a memorable and enjoyable gift for your friends and loved ones. My findings surprised me a bit, especially as someone who has been making and shipping homemade food gifts for two decades. 

The Winners, at a Glance

Zingerman’s The Weekender truly lived up to its name: It includes a curated mix of cheese, beef sticks, bread, and baked goods shipped in a vibrant and playful box. It felt like an invitation to have a celebratory weekend—even if you have nothing to celebrate. This would make a joyful gift for a weekend getaway or respite to new parents who need a break from casseroles. 

This gift basket was so loaded with award-winning cheeses that it busted a little in shipping! But don’t worry, no wedge or wheel was harmed. There are generously sized cheeses in this box, as well as crackers and candied nuts. With some fresh fruit and vegetables, this is enough cheese to make two crowd-pleasing cheese plates or four smaller snack plates. 

This chocolate gift basket from LA Burdick was the only option to elicit actual squeals of delight. While the fresh cookies and chocolate mice and penguins went quickly, the gorgeous one-pound box of high-end chocolates seemed never-ending (in the best way!). This gift box also had the prettiest packaging of all the boxes I tried. 

I know you’re thinking: “Really? A box of dried fruit?” And, really, I was too, but Yun Hai has curated a unique experience with its selection of dried fruit in a show-stopping package. I shared the dried fruits with friends on a hiking picnic and they are still talking about the golden pineapple, Irwin mango, wax apple, green mango, and pearl guava weeks later. This is also one of the most affordable gift boxes I tested, meaning I will absolutely be buying it again as a gift—and for myself. 

The Tests

• Packaging Inspection Test: I examined each shipping box for damage. For perishable items, I also inspected cool components such as ice packs, cooler bags, or styrofoam coolers. 
• Opening Test: I opened each of the gift boxes. Before arrival, I did my best not to read up on the package's contents so I could experience the surprise and delight of each gift box's opening experience. I noted if any instructions or information about the contents was included, too. 
• Use and Enjoyment Tests: I opened each package, tasting, cooking, and preparing the contents per the box's info sheets. I also noted how much of each package was able to be used in a given timeframe. 

What We Learned

A Gift Box Should Have a Gift Box 

It may seem obvious to some, but this was something I hadn’t noticed before having 13 gift boxes shipped to my house over two weeks. Gift boxes whose contents were shipped in generic boxes or shipped in a branded box without any gift packaging (e.g., crinkle paper,  wood shavings, or an info card on the boxes’ contents) felt like a routine shipment from Amazon, not a special or thoughtful experience. Novelty gift boxes add to the perceived value of the boxes' contents, too. All of my favorite boxes included specialty boxes, branded printouts, and additional shipping materials. External shipping boxes were slightly annoying to deal with after receiving the boxes, but the few gift boxes that shipped without a protective box were the few to arrive damaged.

Novelty Added to a Gift Box’s Enjoyment 

Gift boxes with everyday items, like the Williams Sonoma Pantry Gift Crate, weren’t nearly as exciting to open as something like the Yun Hai Dried Fruit Gift Set, simply because dried fruit is unexpected. Similarly, packages like Zingerman's Weekender or Vermont Wagyu’s Breakfast Box that created an experience—like a fabulous breakfast spread or weekend lunch—were also more joy-inducing and memorable to open.

The Number of Items in a Box Increases Its Perceived Value 

While the dollar value of these 13 gift boxes ranged from over $200 to under $60, the number of items included in the package added to the perceived value of the gift. For example, the Catskill Provisions Negroni Kit only contained two bottles of liquor, but because it included thoughtful info and recipe cards, it felt worth its price tag of $47. Conversely, the $78 price of the Fishwife starter pack has seven tins of fish but no fancy packaging, making it seem “expensive” comparatively. 

The Criteria: What to Look for in a Food Gift Basket

When shopping for gift baskets, look for curated experiences that include unique items. Ask yourself: Could I make this with a visit to the grocery store? If the answer is no, that’s a good benchmark for a giftable box. Read the description carefully, and note if the items are shipped in a shipping box and if the package includes information and instructions. Special gift boxes, recipe cards, and even thoughtful care cards add to the perceived value.  I also preferred gift baskets that contained a good variety and number of items.

Our Favorite Food Gift Baskets 

What we liked: This gift box has a little something for everyone—savory snacks like freshly baked bread, a hunk of rich cheddar, a big-as-your-hand ginger cookie, and an outrageously delicious brownie. The recipient can enjoy these items individually or use them together for a weekend of meals and treats. 

What we didn’t like: The bread loaf had special reheating instructions that kept me from diving right in. This gift box also had a lot of packaging, including the shipping box and the individually wrapped treats. 

Key Specs

• Shipping packaging: External shipping box with a branded gift box and newsletter 
• What’s included: Zingerman’s Farm Bread, Holy Cow Beef Sticks, Downeast Cheddar, no-nut Black Magic Brownie, Ginger Jump-Up Molasses Cookie, Zingerman's Peanut Brittle, and a small-scale Sour Cream Coffee Cake

What we liked: This cheese gift box had one of the highest perceived values of all the ones I tested—my family and guests thought I’d gone overboard at our local cheese shop. Instead, I’d just paired all of Jasper Hill's cheese with items from our fridge and pantry. Your gift recipient can make several cheese plates from the contents and likely still have cheese left over. The four cheeses are crowd-pleasing favorites: a sharp, piquant Cabot cheddar; a buttery wheel of Willoughby; a supple and nutty Whitney (winner of the 2022 American Cheese Society Best of Show award); and a creamy brie-like Harbison.

What we didn’t like: While this gift box had minimal packaging, it was the only box to arrive damaged. A side of the gift box broke under the weight of all that cheese. None of the contents were damaged, but a bit of a bummer for the gift-getter. 

Key Specs

• Shipping package: Bubble envelope around a beautiful gift box, which included an ice pack 
• What’s included: Harbison (9-ounce wheel), Whitney (1-pound wedge), Willoughby (8-ounce wheel) Cabot Clothbound Cheddar (12-ounce wedge), Brewer’s Sea Salt, Flatbread Crackers (5-ounce box), Sugarbob’s Finest Kind Maple Spiced Pecans plus info cards and a sticker 

What we liked: Luxurious, gorgeous, and playful, this chocolate gift basket will have the recipient oohing and ahhing when they open it. While some of the contents should be enjoyed immediately (like the freshly baked cookies), the box of chocolates had such a diverse array of flavors (pistachio and a surprisingly good raisin bonbon) that I savored them over a long period of time. The tiny chocolate mice were such a fun experience for kids and adults alike. 

What we didn’t like: It was the most expensive of all the boxes I tested. And as much as I can’t relate (gimme chocolate!) there might be a few people for whom this is too much of one good thing. Also, the chocolate chip cookies contain nuts. 

Key Specs

• Shipping package: Shipping box with gift crate inside, small chocolate boxes inside the crate. Smaller crate of cookies shipped separately for freshness. 
• What’s included: One pound box of the Everyday Chocolate Assortment, a box of four Chocolate Penguins, a wooden box of 16 hand-piped Chocolate Mice, a box of five chocolate chip walnut cookies, plus flavor guides for each box 

What we liked: Possibly the most vibrant and playful of all the gift boxes, the novelty of this dried fruit assortment can’t be overstated. The contents, which included hunks of golden pineapple, slivers of Irwin mango, and little dried guavas, were approachable and unique, so much so that you might want to order a basket for yourself and your gift recipient. The green mango was almost candylike, and my adult friends fought over the last piece. 

What we didn’t like: While the gift box is specially designed and the packages of dried fruit are generous, a little more packaging might have made this more novel. Your gift recipient might not understand how exciting the dried fruit is until they try each flavor. 

Key Specs

• Shipping package: External shipping box with gift box inside 
• What’s included: Golden diamond pineapple, Irwin mango, wax apple, green mango, and pearl guava 

The Competition

Also Good

• Vermont Wagyu Best Breakfast Box: Similar to Zingerman’s Weekender, this box felt like a complete experience—you have just about everything you need (except a few eggs) for weekend brunch. While the Wagyu products, including bacon and maple breakfast sausage, were unique, the other contents (pancake mix, maple syrup) were more standard pantry staples.
• Giustamo Party in Cucina Gift Basket: This felt like a party in a box! And I sort of used it as such, making a pasta feast for friends with the Faella penne, olive oil, plum tomatoes, and Cerignola olives. I did injure myself on the rustic shipping box, and I ultimately felt I could curate these ingredients myself for the price—but it was still a nice gift box. 
• Fly By Jing Jing Box: I'm a little spice-averse, so I worried it would take me a long time to work through all the spicy sauces. However, I found myself reaching for these condiments over and over again—both for cooking at home and for zhuzhing takeout and leftovers. While I still have jars left, they’re quickly getting used up. You just need to be sure your gift-getter likes things spicy! 
• Portugalia Marketplace Anna Hezel's Tin-to-Table Picks: While I enjoyed Anna Hezel’s cookbook very much, I still (weeks later) have tins of fish to eat up (including tins from Fishwife). You'd need to be certain that the recipient liked fish! If they do, this is a special gift with some great serving ideas presented in the book. 
• Bean Box Coffee World Tour: The coffee was delicious and I even discovered a new-to-me roaster to love. Each bag of coffee makes enough for about two cups of coffee, great for tasting but less for making a morning pot of coffee. 

Not Our Favorite 

• Fishwife Tinned Fish Starter Pack: I'm a big fan of Fishwife and think this is a truly great starter set of tinned fish, but it didn't really feel gift-worthy.
• Catskill Provisions Negroni Kit: While the gin and amaro are delicious and gorgeous, I wish this package had one more item to make it feel like a kit. 
• Levain Bakery Cheers Bundle: The cookies were a bit stale but I enjoyed the flavors very much. This would be a cute pick-me-up for a friend going through a rough patch, but it had the lowest perceived value of the boxes I tested. 
• Williams Sonoma Pantry Gift Crate: ​​While perfectly suited for a starter kitchen, this box felt a little boring. It didn't spark any creativity to use these items together—instead, I tried the olive oil and vinegar with bread and the rest of the spices went into the cabinet. They are great quality, but other gift boxes were better.

FAQs

What makes a gift basket worth the price?

Shipping materials as well as novelty help determine if a gift box is worth the price. Consider if you have the access, time, and knowledge to create or curate the contents and then double your ingredient costs to account for shipping. Most of the time, a gift basket is a considerable saving over making and shipping items yourself. We found that at least three items help a box feel complete! 

How many items should a gift box include? 

A minimum of three items helps a box feel complete, but gift packaging—branded box, tissue or crinkle paper, as well as info cards—add to the overall gift experience. 

Why We’re the Experts

• Meghan Splawn is a food writer and recipe developer who has worked in food media since 2006. 
• She worked for 10 years in the test kitchen with Alton Brown and has done projects for sites including Simply Recipes, TheKitchn, and Serious Eats. 
• Since leaving her hometown almost two decades ago, she has been shipping gifts to extended loved ones. She even spent a month researching the best recipes and packaging for shipping cookies in 2020. 
• For this review, Meghan opened (and recycled) over 13 shipping boxes, made four cheese plates, and is still eating through an extensive collection of tinned fish. 
  

Often referred to as the "Queen of Rice" throughout South Asia and the Middle East, basmati rice is revered for its delicate nutty aroma and long slender grains that remain separate and whole when cooked. It has a firm yet fluffy texture, absorbs flavors well, and pairs beautifully with many different dishes. A proper biryani can't be made without it, and don't even attempt golden crunchy tahdig with anything else.

Below, we've rounded up some of our favorite basmati rice recipes that showcase its versatility across a variety of cuisines—including Indian, Persian, Egyptian, British, Nigerian, and Armenian. Whether it's a hearty and comforting standby, a celebratory showstopper, or a light and satisfying meal, these 10 intensely flavorful dishes will make the most out of a bag of basmati rice.

Lamb Biryani With Saffron, Yogurt, and Caramelized Onions

This biryani is a celebration of aroma, color, and flavor, with perfectly fluffy grains of basmati rice infused with rosewater, pandan, and saffron and succulent chunks of yogurt-marinated, richly spiced lamb. The dish is all about layering textures and building maximum flavor through techniques like deeply caramelizing onion for the base and garnish.

Vegetable Biryani

Brightly colored, intoxicatingly aromatic, and intensely flavorful, vegetable biryani takes less time to make than the meat version, so it's ideally suited for weekday meals. As with all biryani, good basmati rice is crucial for perfectly feathery and light individual grains.

Tahdig (Persian Crunchy Rice)

Tahdig, that most coveted buttery, golden, crunchy layer at the bottom of a pot of rice, is considered by many to be the jewel of Persian cooking and the source of fierce competition amongst those vying for the biggest piece and home cooks jockeying for bragging rights. For the best results, use an inexpensive heat diffuser or a thick, heavy-bottomed pot, or rotate the pot every 10 minutes, and immediately set the pot of cooked rice in cold water or on a thoroughly wet towel to ensure you don't lose a single bit of the golden brown crust.

Kedgeree (British Curried Rice With Smoked Haddock)

Inspired by the South Asian lentil-and-rice dish khichdi, this British recipe combines lightly curry-spiced basmati rice with Scottish smoked fish, jammy boiled eggs, and buttery onions. Toasting the rice in oil for a few minutes before adding the liquid further ensures that the grains of rice remain separate and fluffy.

Nigerian Fried Rice

Golden sella basmati, a type of basmati that has been parboiled, is essential for this Nigerian dish that cooks, feels, and tastes like a cross between Indian pilau and Chinese fried rice. The rice is first partially cooked in Nigerian stock to infuse it with savory flavor, then green bell pepper is added at the end of the cooking process to lend a fresh, vegetal flavor.

Koshari (Egyptian Lentils, Rice, and Pasta)

This dish of fluffy vermicelli, rice, tender black lentils, and soft elbow pasta is iconic Egyptian street fare that's bursting with tart and savory flavors and contrasting textures. It's fairly simple to make despite its long list of ingredients. To speed up the cooking time and ensure tender, fluffy grains, pre-soak the rice and lentils.

Nigerian Jollof Rice

The keys to making this seasoned tomatoey West African classic are choosing the right type of rice, in this case golden sella basmati, and slow cooking. Cooking the rice most of the way on low heat allows the grains to absorb the sauce properly, cook evenly, and not burn on the bottom; stirring minimally ensures evenly cooked rice while keeping the grains separate.

Ghapama (Armenian Stuffed Pumpkin)

If you're looking for a “low effort, high reward” showstopper that’s ideal for serving guests, then this gorgeous honey-butter–glazed pumpkin stuffed with rice, dried fruits, and nuts is it. Parboiled rice guarantees the stuffing cooks through at the same rate as the pumpkin. Brown butter amplifies basmati rice's nutty aroma and adds a complex, savory flavor.

North African Tuna and Rice Salad

We've drawn inspiration from North African pantry staples like harissa, preserved lemons, and olives to transform plain leftover basmati rice into a bright salad that's a meal by itself. Meaty tuna, crunchy vegetables, and fluffy rice dressed in a punchy vinaigrette offer a delightful contrast of textures and flavors.

Dosa (Indian Rice-and-Lentil Crepes)

Our version of the popular South Asian crepe made from fermented basmati rice and black lentils is crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation. Dosas are remarkably versatile and can be served with any number of accouterments or fillings, though masala dosa is the most iconic iteration—stuffed with a spiced potato filling and rolled into a log and served with coconut chutney.