Rice & Grains

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.

Editor's note: The recipe and introductory text below are from A Baker's Odyssey by Greg Patent. I am indebted to Irish food expert and cookbook author Noreen Kinney, for sharing her family's Irish soda bread recipe. This bread is meant to be eaten plain with meals, or with cheese or with butter and jam, or used to sop up gravy. According to Noreen: Strictly speaking, there is no white Irish soda bread with raisins. Traditional Irish soda bread is brown, with a coarse texture and no fruit. It can also contain seeds and flax and bran, depending on the baker's desires. That is the reason I was shocked to see the white item passed off as Irish soda bread when I arrived in the States. However, in Ireland there is a famous old bread that was very popular with the poorer people in times past, and considered quite a treat for a special occasion or on Sundays. It is still popular today. Depending on which part of the country one is in, it is known as spotted dick or spotted dog. Basically it is derived from Irish soda bread, but it uses white flour in place of the traditional flours and other ingredients that go into the true Irish soda bread. To enrich the recipe, people added raisins when they became available, and they might add a full egg beaten into the milk, plus some white sugar. So it is the old Irish spotted dick that folks here call Irish Soda Bread. Everyone who makes Irish soda bread adds her or his own personal touches to the bread. To the mixture of whole wheat flour and white flour, Noreen, on any given day, might add wheat bran, oat bran, wheat germ, oats, sunflower seeds, flaxseeds, or poppy seeds. She varies proportions and grains depending on how she wants the bread to turn out. Think of the following proportions as guidelines, and feel free to vary the grain additions according to your tastes, adding from 4 to 5 ounces total by weight for each loaf. The bread's crust is coarse and firm, while the inside is rather dense but moist. A cross indented (not cut) on top of the bread allows the bread to be easily separated into quarters. Oddly, the sunflower seeds change color during baking, flecking the bread with an emerald green. The unexpected appearance of flecks of green in the bread the first time I made it surprised me. I could tell the color came from the sunflower seeds, but why did this happen? Food chemist Shirley Corriher, author of the classic Cookwise, had the answer. "Sunflower seeds are chock-full of good-for-you things," Shirley said, and by that she meant they're loaded with antioxidants. Among these are flavonoids, which turn yellow when they come into contact with an alkali (baking soda in the recipe). Other antioxidants, anthocyanins, react by turning blue. Put blue and yellow together, and you get green. Nifty.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.

This filling meatless meal satisfies nearly a quarter of your daily fiber needs.

Food editor Lillian Chou, who is also gourmet's resident runner of marathons, swears by quinoa: "I have so much more energy if I eat it before a race!" And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.

A hint of sweetness makes this perfect for peanut butter and jelly sandwiches. It's great toasted, too.

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

Grains and nuts are great at balancing the bitterness of broccoli rabe.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Debi Mazar shared this recipe exclusively with Epicurious. When making this rich dish, Mazar likes to multiply the recipe by one and a half. Leftovers can be quickly heated and served over pasta for an easy, delicious weeknight dinner.

Coating the rice with butter and oil keeps the grains from sticking together while they cook.

"There is a dish that originated in Charleston called Hoppin' John," Edna Lewis writes in In Pursuit of Flavor, "which we had never heard of in Virginia." This (along with the fact that she found black-eyed peas a little dull) goes a long way toward explaining why she decided to gussy up its scrupulous simplicity—virtually unchanged through the centuries—with tomatoes. Well, nobody's perfect. Here you'll find the real thing, traditionally eaten on New Year's Day for good luck. Serve it with extra black-eyes and their pot liquor on the side to add more moisture, as well as a platter of Simmered Greens .