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Beans, Grains & Legumes

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These tiny black lentils get a Latin flavor from smoky poblanos and chorizo. Plus: More Pork Recipes and Tips

Farro gives this tabbouleh a chewy texture; arugula adds a pleasantly sharp bite. Try this salad with grilled lamb ch...

This salad was inspired by Grace Parisi's failed attempts at eating a piece of sushi in two bites. Instead of prepari...

Serve this pretty salad on Boston lettuce leaves for lunch.

This is one of the best vegetarian pilafs Madhur Jaffrey has ever eaten. It looks like a slightly collapsed cake with...

Like pasta, polenta can be a quick main dish any time of the year. If you use nonstick pans, cleanup is fast too.

Chileans love beans and have a vast repertoire of bean recipes. But this one, thickened with corn and pumpkin, is the...

Adding butternut squash to polenta makes it especially smooth and slightly sweet. Plus: Ultimate Thanksgiving Guide ...

Serve these savory, buttery muffins on their own or as an unorthodox counterpoint to poultry or meat with a fruity sa...

Plus: Ultimate Holiday Guide Plus: More Appetizer Recipes and Tips

Plus: Ultimate Thanksgiving Guide

In Friuli, orzo, or barley, is cooked the way rice is cooked for risotto in the rest of Italy. Plus: More Vegetable ...

The tangy chickpea crostini at New York's Babbo restaurant inspired this appetizer.

This polenta makes a great side dish for grilled meat, but it can also stand alone as a first course. Chef Pablo Mass...

Plus: More Dessert Recipes and Tips

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