Beans, Grains & Legumes

Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a w...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

Chefs Andy Ticer and Michael Hudman of Memphis’s Andrew Michael Italian Kitchen worked together to make this risotto....

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

“The key to great fried rice is starting with cooked rice that’s had time to cool and dry out, so it stays firm in th...

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for th...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet....

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to make ...

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavo...

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...

Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle’s household. She has a kaffir lime tre...

“While in Los Angeles filming the second season of Top Chef Just Desserts last year, I discovered Café Gratitude...

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The ...

Polenta is the Italian name for cornmeal. Here, it’s grilled until crisp and served with sautéed spinach and a c...

Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds....