Rice & Grains

The first time I tasted rose water in a milky pudding, as a child in Turkey, I was overwhelmed by its intensity. Always the curious eater, I tried again, wondering whether I could ever like this flavor, and then again — and again and again. Rose water has this effect on you. Its concentrated, bold aroma, evoking the serenity of churches or mosques, does require some getting used to, but when you do, you will never stop longing for it. In this dessert, I infuse sweet dates with rose water's heady aroma and add them to a rice pudding made with Chinese black rice. This soft-textured rice was once eaten only by the emperors of China. Lotus Foods offers a delicious heirloom variety under the trademarked label Forbidden Rice. It makes for a stunning dessert as it turns a deep burgundy hue when cooked. Choose firmer dates such as Deglet Noor for this dessert, as you don't want them to become mushy in the pudding.

Everyone needs a real butter cookie once in a while. I certainly do. These cookies showcase the intense nuttiness of amaranth flour. Rolling them in minuscule amaranth seeds gives them a playful touch and adds a nice crunch, but they are also delicious without. Fine sea salt retains some of its crystalline texture during baking, adding sparks of salt to contrast the natural sweetness of the whole grain flours. For best outcome allow the dough to chill thorougly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnuts, as in step 4, chill the baking sheet with the cookies for 20 minutes before baking.

THE GOODS This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin (454 calories per serving).

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

The use of countless aromatics to flavor bread lies at the center of Germany's rich whole grain baking culture. Breads are often prepared with different grains and grinds of flour to achieve distinctively textured loaves. In this 100 percent whole grain loaf, I use spelt for its pleasing mild flavor, but you can use regular whole wheat flour. Yes, this is a thick-crusted loaf, unlike any bread you will find in a U.S. supermarket or pretty much anywhere else, but the inside will be chewy and soft with seeds and spices. Give it a day, and the crust will soften from the humidity in the air. Enjoy this unusual aromatic bread with cheese and cold cuts as a simple supper, or use as a base for a nourishing sandwich. It's also delicious with a bowl of soup. This is an effortless no-knead bread made using an old technique, most recently revived by New York master baker Jim Lahey. I have taught students to make a slow-fermentation bread with minimal yeast for years, albeit in a plain old loaf pan — initially inspired by a recipe by German cookbook author Luise Brüggemann. I credit Lahey with introducing me to the use of a lidded heavy pot and a simple folding technique to get a truly spectacular artisinal bread — no wonder his method has won him cult status. If the lid of your Dutch oven has a plastic knob, be sure to wrap it in aluminum foil so it doesn't melt in the high heat of the oven.

What a plum deal: Certain molecules in purple produce may help fend off Parkinson's disease by preventing the production of disease-causing toxins.

If pizza crust seems daunting and time-consuming to make, try this easy spelt dough, which is moistened with ricotta cheese and aromatic linseed oil. This rustic dinner is stunning to behold — thinly sliced apples and fennel sit on a tangy sour cream layer and are topped with lightly crisped prosciutto. The crust is inspired by classic German dough with Quark, a delicious fresh cheese, which keeps baked goods fresh. While your dough rests, preheat the oven and prepare the toppings — voilà, dinner! Great also as a party appetizer in the early fall with a glass of rosé or dry white wine, or with a chilled lager in the summer. Use a mandoline to slice apples and fennel about 1/8 inch thick. If you don't have one, try to slice them as thinly as possible to get flavorful brown edges. If you don't own a pizza stone, preheat an inverted baking sheet for 30 minutes as described in step 3. Place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and bake. While the crust will not be as crisp, it will still be delicious.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Soy Free Tabbouleh, tabouli, tabouleh, taboolee . . . however you wanna spell it, it spells YUM! It has a clean, light flavor that just tastes healthy. If you have a food processor, now is the time to use it.

“The Valley” is what we, in Texas, call the Rio Grande Valley. It’s located on the southernmost tip of the state, bordering Mexico, and it’s where Sandy grew up. The Valley is a melting pot of American and Mexican cultures, and is known for its festivals, architecture, and cuisine. So when Sandy talks about comfort food, she thinks of dishes that are often heavily influenced by traditional Mexican flavors. Arroz con Pollo (rice with chicken) is one of her favorites. Many Spanish-speaking countries claim this dish, so there are many different ways to prepare it. This particular recipe is served up Valley style and is uniquely Texan.

Smoky paella is perfect for a crowd. This recipe for six is designed for cooking on a charcoal grill—though a gas grill works in a pinch.

If you love rice pudding, you’ll adore these paletas. They have a particularly creamy texture because half of the rice pudding is blended after it’s cooked. Mmmm, I’m salivating just thinking about it! I give you the option of using cinnamon or lime zest with the vanilla because both are common combinations. I couldn’t decide between the two, so I leave it up to you.

Adas Polo
This is a delicious, nutritious dish that can be served as a vegetarian meal or accompanied by lamb, chicken or Miniature meatballs. In Shiraz, in southern Iran, it is traditionally cooked without raisins and dates, especially when accompanied by chicken or meat. However, the combination of green lentils, raisins and dates creates a very good vegetarian dish. It is a useful recipe as the ingredients are available all year round. It is not time-consuming to prepare and cook and the result is very rewarding.

Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you'll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I'm a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal.

This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

Impress dinner guests with this chic dish featuring top round, which has less than 1 gram of fat per ounce.

Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day.

In Japan today, onigiri are still the go-to food for picnics. It's not surprising that they started being grilled, too, which is what yaki onigiri are—grilled rice balls. Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.