Rice & Grains

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.