Rice & Grains

Tah-dig—the crunchy crust of rice on the bottom of the pot—is considered by many to be the prize of Persian rice. Here it is rivaled by the surprise of pistachios, whose natural sweetness is brought out by the dill.

Ginger and sesame lend an Asian accent.

Nuts, lemon juice, and fresh herbs punch up this terrific side dish.

These are great with maple syrup, honey, marmalade, or even cottage cheese.

"During a recent business trip to Birmingham, Alabama, I had dinner at the Hot and Hot Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."

Peperonata is a mixture of bell peppers, tomatoes and onion used in Italian cooking. Chef Joseph Simone of Tosca in Hingham, Massachusetts, suggests serving this quick adaptation of one of his meatless main dishes with a salad of baby greens, sliced fresh fennel and crumbled goat cheese in a simple vinaigrette. For dessert, have baked apples with cinnamon and vanilla ice cream. This recipe can be prepared in 45 minutes or less.

In place of the pasta commonly found in Italian bean soups we've used wheat berries — minimally processed whole grains — for the following recipe.

The sauce for this dish can also be served over chicken, or even shrimp or scallops.

Offer this hearty and satisfying salad with grilled lamb or tuna.

Servings: Makes 10 servings.

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip." The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.