Rice & Grains

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

This kimchi stir-fry is instant comfort in a grain bowl.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

You can freeze AVOCADO?! What is this madness?

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The dressing also makes a great dip for crudités.

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

Trust: You want your polenta to be creamy, not sandy. Here's how it's done.

6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.