Rice & Grains

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

For a delicate—not brittle—crunch, don't overbake. It's okay if the center of the cookie is still pale.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.