Top with the other baguette half, cut into 4 sandwiches, and serve..

I like to vary these up: sometimes it's soy sauce and an egg and maybe a sprinkle of furikake or I'll throw some leftover black beans, a spoonful of salsa, and some shredded cheese on the rice.But the one I could eat every day is yogurt rice, which combines tangy yogurt, rice, salt, and a zingy tadka, or spices toasted in ghee or oil, made with urad dal, mustard seeds, chile peppers, and curry leaves.

It takes minimal effort and offers maximal comfort — hard to beat a recipe like that.” ⁠—.Khushbu Shah, restaurant editor.Rice Pudding with Poached Rhubarb.

“There's very little I love more than rhubarb ⁠— finding it at the farmers’ market is a true highlight of the year.I'm especially excited to bring it into the mix with one of my favorite dishes, rice pudding, which I've been enjoying since I was young.

My mom used to char the top of the puddings for a crème brûlée vibe, which I think would be especially delicious here!” ⁠—.

Oset Babür, drinks editor., split and lightly toasted.

, red onion slices, capers, and microgreens, for serving., for drizzling (optional).

Make the beet cream cheese.Stir together cream cheese, sour cream, carrot, horseradish, scallion, dill, and garlic salt in a medium bowl until well combined and smooth.