'grains' on Serious Eats

Kyle Bailey's Couscous from Scratch

Because the process of making couscous is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty rewarding. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home! More

Gallopinto (Nicaraguan Rice and Beans)

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

Steamed Farro

Farro doubles in volume when cooked, so that small bag goes much farther than you think it will. Be sure you buy farro perlato—this means the chewy outside hull was removed and the farro will cook to a much softer... More

Seriously Italian: Zuppa di Farro

"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More

Risotto with Spinach

The following recipe is from the May 1st edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In Lidia Bastianich's latest cookbook, Lidia's Italy, she shares recipes from her favorite ten places in... More

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