Rice & Grains

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

Merguez, a lamb sausage spiced with cumin and chiles, is exceptional in this easy grain bowl, but any sausage you like will work just as well.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

Eggs make for a hearty paella—no meat required!

For a great farro salad, follow this formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing.