Rice & Grains

If the polenta is ready before the rest of the meal, keep it in the pan and press parchment or waxed paper directly on the surface to prevent a skin from forming; partially covering the pan with the lid will also work. Stir well before serving.

Sweet crabmeat and sweet peas make a great match in this springlike risotto.

The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I've included this recipe with the main courses because I think that risotto can hold its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable broth for the chicken stock.

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

The rice needs to stir-fry in a generous amount of oil. (It's fried rice, after all.) If you don't use enough oil, the dish starts to taste more like a rice casserole. Note that except for the 2 eggs, 1 onion, and 1 garlic clove, all the other ingredients begin with 4.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

This recipe is a take on bibimbap, a Korean dish often made up of rice topped with vegetables, sliced meat, a fried egg, and hot sauce. Serve with ice-cold beer.

One advantage to being married to a Lebanese man is that the food of his people is fantastic. I've never been able to perfectly replicate a single dish my mother–in–law makes until now: mahshi batinjaan, which my husband despises due to a lifelong aversion to eggplant. But ask yourself: How could he possibly resist this dish's charm? Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple one–dish dinner is absolutely luscious and satisfying. (Editors' note: This recipe is solely the creation of Melissa Roberts and has not been formally tested by the test kitchen.)

It's easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad—just add crunchy celery, radishes, and a fresh basil dressing. In supermarkets, black rice (often labeled "Forbidden Rice") is usually found in 15–ounce packages; Asian markets often sell it in larger quantities.

If you think brown rice isn't for you, think again. In particular, think about brown basmati rice, whose slender grains offer an inviting combination of elegance and earthy chew. Now add in some chunks of zucchini, toasted pecans, lots of fresh herbs, and the mellowness of coriander (left over from Lamb Spice Rub ) and cumin, and you have a salad that's practically a meal.

This colorful main course delivers authentic, long-cooked Southern flavors in a short amount of time.

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

"America needs more bran," says food editor Ian Knauer. It's hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins add sunny bursts to this healthful snack.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

A creamy risotto might make a main course, but for this Italian dish of braised veal , you might want to bend the rules of one dish cooking to be able to serve a traditional Italian-style side dish. Making risotto is not demanding—you can make it with ease while the veal shanks are braising.

This is the classic country paella of Valencia, made with chicken and rabbit, and in snail season, cooked snails called vaquetas. Authentic paella should be made over firewood. Twigs from olive or orange trees are used for hot flames, and thicker logs are used for a slower fire. The trick is to have both at the same time, so that the meat and vegetables can be browned slowly, then the rice brought to the boil over the hottest part of the fire, then set over a lower flame. If you can't build a wood fire, a charcoal one will do. Valencian bachoqueta de herradura and Valencian garrofón (special green and flat green beans, respectively, from the region) were called for in the original recipe, but other green beans can be substituted, and cooked dried beans or lima beans can be substituted for the flat green beans. You can also have your butcher cut up the rabbit for you, if desired.