Rice & Grains

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

Treat cauliflower steaks like regular steaks by quickly pan-searing and then finishing them in a hot oven. Quinoa pilaf adds sweetness and crunch.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.