Swiss-Chard Frittata with Rye Berries

Swiss-Chard Frittata with Rye Berries »

18 Apr, 2018
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Rye berries add texture and heft to this one-pan egg dish studded with garlicky sauteed chard and fresh herbs. Ricotta is dolloped on

Creamy Lemon-Barley Soup

Creamy Lemon-Barley Soup »

18 Apr, 2018
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Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley,

California-Style Veggie Burgers

California-Style Veggie Burgers »

18 Apr, 2018
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Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy

Venetian Cornmeal Cookies (Zaleti)

Venetian Cornmeal Cookies (Zaleti) »

18 Apr, 2018
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Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with

Sorghum Salad with Carrots and Dandelion Greens

Sorghum Salad with Carrots and Dandelion Greens »

17 Apr, 2018
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It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with

How to Cook Sorghum

How to Cook Sorghum »

17 Apr, 2018
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Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go

How to Cook Bulgur

How to Cook Bulgur »

17 Apr, 2018
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While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more — try it in our California-Style

How to Cook Rye Berries

How to Cook Rye Berries »

17 Apr, 2018
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Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between

How to Cook Barley

How to Cook Barley »

17 Apr, 2018
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When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because

Lamb-and-Rice-Stuffed Cabbage

Lamb-and-Rice-Stuffed Cabbage »

17 Apr, 2018
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Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly

How to Cook Millet

How to Cook Millet »

16 Apr, 2018
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A naturally gluten-free grain, millet has a mild, corn-like flavor that's super versatile in the kitchen. Learn the best way to steam it,

Crispy Grain Salad with Peas and Mint

Crispy Grain Salad with Peas and Mint »

16 Apr, 2018
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Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad. Spread grains

How to Cook Brown Rice

How to Cook Brown Rice »

16 Apr, 2018
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Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than

How to Cook Quinoa

How to Cook Quinoa »

16 Apr, 2018
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We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose red or white,

Elote-Style Popcorn

Elote-Style Popcorn »

16 Apr, 2018
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Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a

Gin Julep

Gin Julep »

16 Apr, 2018
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Most mint juleps nowadays are made with bourbon, but gin was just as popular a base in the 19th century. Our throwback recipe

Lime Sandwich Cookies

Lime Sandwich Cookies »

13 Apr, 2018
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For our two-bite take on Brazilian "lemonade" (basically a creamy limeade), swirl a dollop of tangy citrus filling between two tender sugar cookies

Blueberry Crumble

Blueberry Crumble »

13 Apr, 2018
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Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops

Martha’s Stroopwafels

Martha’s Stroopwafels »

11 Apr, 2018
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Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from

Martha’s Speculaas Cookies

Martha’s Speculaas Cookies »

11 Apr, 2018
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One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes) »

10 Apr, 2018
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Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a

Greek Turkey Burgers

Greek Turkey Burgers »

7 Apr, 2018
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Ground turkey patties flavored with parsley, Worcestershire, and Dijon are steamed then seared for these Mediterranean-inspired pita burgers. Combine turkey, parsley, Worcestershire, Dijon,

Spanish Cod with Chorizo and Fennel

Spanish Cod with Chorizo and Fennel »

7 Apr, 2018
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Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo,

Soba-Noodle Bowl with Tofu

Soba-Noodle Bowl with Tofu »

7 Apr, 2018
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Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan

Barley Risotto with Mushrooms and Dill

Barley Risotto with Mushrooms and Dill »

7 Apr, 2018
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Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.

Lemon-and-Parsley Risotto

Lemon-and-Parsley Risotto »

7 Apr, 2018
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Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every

Walnut-and-Honey Baklava

Walnut-and-Honey Baklava »

5 Apr, 2018
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The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece. Preheat oven to

Greek Biscotti (Paximadia)

Greek Biscotti (Paximadia) »

5 Apr, 2018
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A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo,

Lighter Peanut Sauce

Lighter Peanut Sauce »

31 Mar, 2018
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Just like the classic version but better for you because it swaps out regular peanut butter for the powdered kind. The tangy, umami-packed

Peanut Buttercream

Peanut Buttercream »

31 Mar, 2018
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Powdered peanut butter is the secret to this rich, flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then