Rice & Grains

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

The ultimate antidote to the winter blues.

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.

A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.

It’s excellent at any temperature and sturdy enough to make ahead.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.