Beans, Grains & Legumes

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....

Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet...

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it'...

Italian butter beans are big and creamy, but if you can’t find them, substitute any large white bean. Chef Annie Some...