The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
A one-pan, one-bowl meal that's as well-rounded as it's easy to make.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
An intimate paella that's perfect for a special occasion.
A morning indulgence that's creamy and lightly sweetened with brown sugar.
The key to great tabbouleh salad is to control its moisture.
The perfect dish for indulging your garlic-loving tendencies.
A new use for leftover rice.
Shatteringly crisp without, creamy and tender within, and right at the center a gob of stretchy mozzarella cheese.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
An absolute riot of delicious goodies, all packed into perfectly cooked rice.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
Crispy on the outside, creamy on the inside
Build a better rice bowl.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
Use your microwave to cook small batches of rice without a stovetop or rice cooker.
A simple, common restaurant trick that allows you to prep and cook risotto ahead of time.
A soup built in the model of a stew, and all the better for it.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Forget all the polenta dogma you've heard—we have some new rules to share.
How a beloved, centuries-old rice nearly died out, and was resurrected.
We tested the top rice cookers on the market to determine which is the best for you.