A polenta recipe that delivers smooth, creamy results.
The key to great tabbouleh salad is to control its moisture.
A full meal in a bowl.
Without a doubt, the best granola you'll ever make.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Once you go high-pressure, you never go back.
Quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
Juicy cherry tomatoes and chilies transform pan drippings into a rich sauce.
Tender apples and cinnamon are natural additions to this fuss-free baked oatmeal.
A bounty of Middle Eastern flavors, tied together with a tangy sumac-laced lemon vinaigrette.
Oven-baking is a no-fuss, hands-off way to cook oatmeal.
Falafel-esque patties made with chickpeas and bulgur.
Add a shot of color to the table with this tropical-themed salad.
Layered raspberries and cream with a smoky, boozy bite.
Rich polenta gets a little char and a marinara topping.
A well-rounded meal to start your day.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
This easy oatmeal breakfast plays on the buttery bananas of a classic bananas Foster.
The farro gets flavor from simmering with aromatics, and a host of fresh ingredients add brightness and crunch.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds.
Make it ahead, hold it, no problem.
Roast 'em and serve 'em with yogurt.