Beans & Grains
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Risi e Bisi
Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather fare.
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful
dish is a tradition worth continuing. But does it have to take all day?
Israeli Couscous with Radishes and Watercress
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Israeli Couscous with Tomatoes, Olives, and Ricotta Salata
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Simple Israeli Couscous
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.
Simple Refried Beans
Serve with our Mexican-Style Grilled Steak (Carne Asada)
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Olives, Raisins, and Cilantro
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.
Bulgur with Red Grapes and Feta
This dish shines with Mediterranean flavor and is an easy way to get your fill of nutty bulgur.
Farro with Mushrooms and Thyme
Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the gr…
Millet Porridge with Maple Syrup
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.
Wheat Berry Salad with Orange and Scallions
The best way to cook wheat berries is also the simplest.
Quinoa Salad with Red Bell Pepper and Cilantro
Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluffiest grains for our quinoa salad recipe.
Barley Risotto with Roasted Butternut Squash
Starchy pearled barley becomes supple and velvety when cooked just like risotto.
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be
good.
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be
good.
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.
Refried Beans
Homemade refried beans are much better than
store-bought—and very easy if you start with
canned beans.