Rice & Grains

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

The perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne.

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity. 

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

These adorable Japanese stuffed rice balls just might be the most perfect snack.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success.