Rice & Grains

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Each spoonful of this French country-style soup delivers the warming taste of sun-ripened tomatoes and luxurious saffron.

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.

The combination of seafood, sausage, and grits creates a hearty and homey dish that brings the smells and tastes of the Lowcountry into your kitchen, no matter where you live.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians; arborio makes a good substitute.

Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. The idea is probably Persian in origin, and has universal appeal. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold.

Minestra di farro
Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring. This recipe has the comforting appeal of pasta e fagioli. Farro is available from Far Away Foods (farawayfoods.com).

Crisp toppings may vary as to how much sugar, butter, oats, nuts, and flour they contain, but one thing's for sure: All have a crumbly topping that crisps up during baking.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

Wild rice has an affinity for fish, and we think it's particularly good alongside tender pieces of smoked salmon. Crisp snow peas and wedges of hard-boiled egg round out the salad, and a refreshing dill vinaigrette brings all the flavors together.

This simple one-dish vegetarian meal is hearty without being heavy.