Rice & Grains

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

A kicky chile-lime dressing wakes up your weeknight salmon.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

The sturdier your cress, the longer this salad will hold up at room temperature.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.