Rice & Grains

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

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.

This sweet, creamy, and simple recipe hits all the classic flavor profiles.

If you’ve never made posole, this is a good starter recipe.

The sturdier your cress, the longer this salad will hold up at room temperature.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

If you're in the midst of rent week, this polenta is a pretty solid cheap dinner idea.

Including our favorite approach for cooking quinoa.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

File under: Breakfast for Dinner.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Laura Wright from The First Mess on how she nailed this alt-grain dish.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

It wasn't easy, but we made a healthy muffin we actually want to eat.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!