This ancient Incan grain can be puffed like popcorn, ground for flatbreads, or tucked whole into candy, where the tiny, round kernels add textural pop. But amaranth's nutty, grassy flavor makes it best in savory dishes. "It reminds me of beef," says Sarah House, chef at Bob's Red Mill, who uses it in fritters and veggie burgers. Given its luscious starch, it's perhaps most delicious as a porridge. Marco Canora, chef-owner of New York City's Hearth, used to think amaranth was "a weird, bird-seedy thing." But he came around, and his book, A Good Food Day, includes a recipe for amaranth polenta with dinosaur kale. Dressed in Parmesan and olive oil, it tastes wonderfully indulgent, but it's so good for you.