Rice & Grains

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

This recipe has everything you want in a meal: beans, rice, chicken. Done. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These cookies are also delicious made with dried cherries instead of cranberries.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Candied orange peel is the star of this granola.

This quick beef stir-fry is ready in 30 minutes. Prepare to meet your new weeknight dinner staple.

Enjoy Thanksgiving dinner without needing to loosen your belt—this wild rice and pecan stuffing recipe contains no bread.

This rich, soufflé-like dressing derives its texture from stone-ground grits.