Rice & Grains

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

Serve this chunky, all-purpose tomato sauce with fish, chicken, pasta, or disks of polenta (shown here).

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.

Follow our step-by-step guide and you'll never look at supermarket tortillas the same way again.

Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day. If you've made Roasted Winter Vegetables earlier in the week, you can reheat leftovers as a topping here. If not, roast a favorite combination {mine is winter squash, yellow onion, and tomato} in the oven with your risotto.

Briefly blanching whole onions makes them easy to separate and fill.

This homemade cereal is hearty, wholesome, and filled with nutritious ingredients such as walnuts, rolled oats, raisins, and sunflower seeds. Granola is very flexible, so you can add whatever fruits and nuts are your personal favorites. This granola is great with milk or yogurt, or even as a topping on pancakes. Because raisins can make the granola soggy, we add them right before serving. The granola keeps well for a long time, so this is a big batch—it makes three pounds. Just keep it in an airtight container and eat it for breakfast all week, as we do at Bubby's or cut it in half to feed a smaller crowd.

A healthy, full-flavored side dish that will sell you on an undersung grain.

Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.

If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Satisfy a hankering for high-fat Alfredo sauce with this light, no-dairy version. Oat milk and cashew butter stand in for heavy cream, keeping calories and saturated fat low.

Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!

Serve this fragrant, Indian-inspired side dish with all things chicken.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

Alain Ducasse— If you have cooking juices left over in the lamb casserole dish and it seems too much, put it back on the heat and reduce.
Paule Neyrat— In pearl barley all the husks have been removed. As a result it keeps its richness in carbohydrates but loses most of its vitamins and minerals. Fortunately, the vegetables make up for this.

Although Nelly Custis omitted sugar in her recipe for these lovely, delicate pancakes, published cookbooks of the period often suggested "strewing" sugar over them before sending them to the table. E. Smith, for one, additionally recommended garnishing them with orange, a suggestion also included here. This recipe can be readily doubled.

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.