Rice & Grains

These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.

Have you been rinsing your rice? Letting it rest? We've got some tips.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

It's easy. It's delicious. Did I mention it's easy? This put-it-in-the-oven-and-forget-it baked polenta recipe brings the house down every time.

The most substantial lunch bowl of your life.

Oh, the joys of late-season fruit

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

An easy marinade formula makes rent week pork skewers taste like a million bucks.

Non-AP flours lend their own flavor to baked goods. Here's how one pastry chef uses them for delicious results.

The four things every good grain salad needs to thrive.

Rice suddenly got a lot more interesting.

A date night recipe doesn't have to be steak or lobster. It can be affordable, and delicious.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

These crunchy cookies are all you need to make—then buy your favorite pistachio ice cream and you're done!

Yes, it is entirely acceptable to eat quinoa for every meal—these recipes are proof (there are cookies).

It's photo-ready and (actually) better for you.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

An unlikely romance between a girl and her pot