I'll admit, I'm not the best at cooking rice. Like many cooks, I find the supposedly-simple dish tricky to perfect. But there are two rules I learned early on: keep the lid on at all times and measure ...

Play with grain combos, sauces, textures, and leftovers for bowls that pop. In the past dozen years that I’ve worked from home full time as a writer, I’ve made myself a grain bowl for lunch at least ...

In this highly informative work, chef Berens (Ruffage) showcases the potential of cooking with grains and legumes. “The perception of whole grains seems to still be of leaden health food, endless ...

If you’re looking to expand your pantry—and to move away from some of the kitchen’s more expected carbohydrates—wild grains may be for you. As a category, wild grains are defined as uncultivated ...

In last week’s newsletter, I offered up recipes that swap other ingredients for eggs, in breakfasts, dinners and desserts. But the era of expensive eggs will continue for some time. Many readers wrote ...

Further research on quinoa and other grains led me to pull out the book "Grains, Rice and Beans" by Kevin Graham, formerly the executive chef at New Orleans' Windsor Court Hotel. While a steady rain ...

Andreas visits Sokna in Eastern Norway — where wheat, barley and rye are all grown. Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway — one of the few places in the ...