If Oakland’s Helia Sadeghi had to eat one dish for the rest of her life, it would be crispy, buttery, comforting tahchin. In Sadeghi’s childhood home in Iran, the golden domed rice “cake” layered with ...

Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the ...