Rice & Grains

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

This is a labor of love that will make other people love you, which is reason enough to give this recipe a try.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

Think of these scones as the easier, cooler cousin of the blueberry muffin.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

The ideal bring-to-your-friend's-dinner-party salad.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

Clusters are the best part of granola. And there's only clusters here.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

The most substantial lunch bowl of your life.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Including our favorite approach for cooking quinoa.