Rice & Grains

At the restaurant, this dish is served as a starter. It would also make a great main course for four.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.

Here is a rustic, comforting casserole that is very easy to prepare.

Serve this granola with fruit and yogurt for a delicious breakfast. Or sprinkle it over ice cream to jazz up dessert. Active time: 10 min Start to finish: 30 min

There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.

"The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert — we shared a creamy and exotic coconut rice pudding with tropical fruit." Use any leftover macaroon crumble over ice cream or fresh fruit.

This recipe is an accompaniment for Scallops, Okra, and Tomatoes in Coconut Curry Sauce .

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr

Tom Colicchio My grandmother used to make a polenta gratin. She layered it with a simple tomato sauce, and we'd have it as a side dish. I make it now with a mushroom Bolognese for a heartier dish that can be the center of the meal.

This is nice on cold nights, especially when you're craving something rich, comforting, and restorative. It's saucy and intensely flavored, with lots of interesting textures.

Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.

This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese.