Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and seasoned with soy sauce, and eggs are scrambled soft with minced white onion, tomato juice, and sake. To serve, line the bowl with rice; then layer with the salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu suggests a dollop of caviar or salmon roe.)
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.
The Da Fiore restaurant in Venice, Italy, is internationally known for its exceptional food. This delicious butternut squash risotto courtesy of chef and owner Mara Martin, and her son, Damiano, author of "The Da Fiore Cookbook: Recipes from Venice's Best Restaurant."
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes (it is the traditional base for paella). Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Lamb and short-grain rice, simmered in a garlicky broth, add body to this simple Turkish soup, which is seasoned with baby leaves and served with chiles, fresh lemon juice, and olive oil. Carnaroli is an Italian rice commonly used in risotto; even when cooked in stock, it retains its shape and has a firm bite.