Rice & Grains

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

Sandwich this burger between English muffin halves or serve with lots of arugula.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."

Serving Size: 8

Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and in her estimation, taste better. Eriquez had been making wheat pies for years when she had some extra dough a while back and used it to make a rice pie. "My family went berserk. They went crazy for it!" said Eriquez with a laugh. "Rice is more tender. It has a nicer taste than wheat," she explained. "If you give my family a choice, they're going to ask for the rice before the wheat." The pastry dough, pasta frolla, is delicate and tears easily, so if it softens, quickly chill it in the freezer for a few minutes. And don't worry about the tears; they patch easily.

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.