'grain' on Serious Eats

Subtle Steps Lead to the Best Tabbouleh Salad

Tabbouleh is an inherently simple dish, typically made from a mixture of chopped parsley and mint, onion, tomato, bulgur, olive oil, and lemon juice. Recipes abound, so the question is, can they be improved upon? The answer is, yes, in subtle ways that together make a more foolproof, more delicious dish. More

5 Grain Salads for Summer

Grains come in many forms, and they're a wonderful vehicle for flavors. The trick is striking the right balance: when combined with sweet, seasonal fruits, green herbs, and crunchy, fresh vegetables, simple grains have the potential to become magical. Here are five tasty ways to get started! More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.


Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

I'm the kind of person who eats the exact same thing for breakfast every morning. I'll go through long phases (very long phases) where I'll only want to eat oatmeal, muesli, granola, or toast—always with yogurt and often with fruit. Right now, I'm in the midst of a 2+ year infatuation with muesli. But while I am clearly a creature of habit, I am not entirely opposed to trying new things when it comes to my a.m. habits. This is why I was delighted to open up my copy of Megan Gordon's new cookbook, Whole-Grain Mornings. More

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