Beans, Grains & Legumes

Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best...

Fresh cranberry beans (also known as shell beans or borlotti beans) are ivory and splotched with red dots, with a del...

Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich q...

Plus: Beans 101: How to Cook Any Bean  More Recipes from F&W Editors

This recipe for arancini—fried risotto balls—comes from Renato Poliafito, who got it from his Sicilian cousin Emanuel...

The Good News More people should eat chickpeas at breakfast: The legumes have lots of folate, essential minerals and ...

Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apart...

This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish . He gives it unexpected richness by whiski...

"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain ...

To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce...

Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are su...

This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not...

Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spina...

Beets give this creamy risotto stunning color and delicate sweetness. Grace Parisi suggests wearing rubber gloves and...

The Good News Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white b...

Chef Way Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock...

Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-cour...

This delicately scented dish, one of Peter Ting's childhood favorites, gets its name from the Chinese island of H...

The dressing for this reimagined antipasto is very smart and delicious: In place of vinegar or lemon juice, Melissa R...