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Beans, Grains & Legumes

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

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

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

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

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

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

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

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

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

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 ...

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