Rice & Grains

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

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

All the flavors of Eastern European cabbage rolls, but without the rolling. 

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.