Rice & Grains

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies really do have it all.

These lemon oat bars are a great make ahead dessert, perfect for holidays, gatherings, or just afternoon snacking.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

Turmeric gives this rice its vivid color and earthy flavor.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Not to be mistaken for American flapjacks (a.k.a. a stack of pancakes), these British oat bars make a fantastic on-the-go breakfast or snack.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

Rolled oats and flaked coconut come together to make a soft, chewy cookie with lots of flavor.

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.