Rice & Grains

This energy-sustaining bread makes beautiful toast.

If we had our way, we'd eat corn every at every meal. Oh, wait a second: With these 22 sweet and savory recipes with cornmeal, polenta, masa, and corn grits, we can—and will.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Corn isn't the only thing you can pop. Here's how to get it poppin' (sorry) with quinoa, sorghum, and more.

Muesli and granola are both healthy breakfast option made with oats, but they're not the same! Here's a breakdown of what makes them unique—and how to make them at home.

When can you have cookies for breakfast? When they're packed with oats and held together with bacon fat. Duh.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Whether you're pressed for time or just lazy, you're gonna love this ready-in-five minutes, no-stove-required granola.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Faster, faster, faster! Make a better breakfast in a hurry by perfecting the art of overnight oats.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.